This smooth pumpkin sauce clings to any long pasta shape.Katrina MeyninkeasyTime:<30 minsServes:4-6
I would roast pumpkins and hoard the caramelised flesh in the back of the fridge,just so I could pull this off at a moment’s notice. I’ve had so many mouth-cloying pumpkin,sage and cheese pastas in my time that have been nothing but disappointment,until this iteration. It is utterly dependable and completely satiating.
Rich without being overbearing,it still tastes of pumpkin,and the sage and parmesan complement rather than override the flavour of the sauce. It has midweek dinner success written all over it.