Pumpkin, sage and walnut spaghetti
500 g, peeled, cut into 1cm pieces
250 g, spaghetti
10 g, (8 x large fresh leaves)
2 clove(s), thinly sliced
¼ cup(s), (25g), toasted, chopped
1 x 3 second spray(s)
- Preheat oven to 200°C. Line a baking tray with baking paper. Spread pumpkin evenly over prepared tray. Lightly spray with oil and season with salt and pepper. Bake about 30 minutes or until tender and lightly browned.
- Meanwhile, cook spaghetti in a large saucepan of boiling, salted water, following packet instructions, until tender. Reserve 1 cup of the cooking water, then drain.
- Heat oil in a large non-stick frying pan over medium heat. Cook sage for 1-2 minutes, until leaves start to crisp. Remove sage with tongs and transfer to a paper towel-lined plate to drain.
- Add garlic to the pan and cook, stirring occasionally, for 1-2 minutes, until light golden. Stir in ⅔ cup (165ml) of the reserved cooking water and bring to the boil. Boil for 2-3 minutes, until liquid reduces by about half. Add spaghetti and pumpkin. Season with salt and pepper and toss to combine. Add remaining reserved cooking water if needed to loosen the spaghetti. Divide the spaghetti among 4 bowls. Scatter over sage and walnuts. Serve.
TIP: To toast walnuts, spread over a small baking tray and place in the oven with pumpkin for about 5 minutes or until golden brown. Remove and cool on tray.