Pumpkin, brie and sage pasta

loving the autumn veg

img_7021 pumpkin, brie and sage pasta

I am back in Athens! It’s been a wonderful break. So many strolls, so many people to see, so little time to do everything. Of course I had a good break from cooking, too. I returned to an empty fridge and I was greeted by a lonely beer, it was high time for quick and dirty recipes. Foggy London always brings back good memories. This is a tasty one that I often cooked after work: my pumpkin and sage pasta. Given the season, you can hardly resist.

Head straight to the recipe.

How this pumpkin recipe ended up in my cauldron, I cannot recall. It might have been one of Nigel Slater’ whose 30 minute meals I often revisit or my eye had caught it somewhere on the www. I used some Cretan artisan pasta, skioufihta, very rich and great with this sauce. As for sage and pumpkin, it is a match made in heaven. Creamy brie binds it all together and the pine-nuts will add extra texture. If you don’t have fresh sage, you can replace with a spoonful of dried sage. Just remember it might get a little bitter so use in moderation.

img_6940 pumpkin, brie and sage pasta

Ingredients

  • 700 gr pumpkin, cut in ½ inch/ 1 cm cubes
  • 1 medium onion
  • 15 leaves of fresh sage
  • 120 gr brie
  • a handful of toasted pine nuts
  • 250 gr of pasta
  • salt and pepper to taste
  • a drizzle of olive oil

How to make it:

  1. Chop the onion and saute in a bit of olive oil.
  2. Cut the pumpkin and chop into ½ inch cubes, add into the pan along the sage leaves and seasoning. Cook in medium heat for approximately 20 minutes.
  3. Whilst the pumpkin is cooking, make the pasta.
  4. Once the pumpkin has soften up, roughly chop the brie and add it to the pot. It only takes a few minutes to melt.
  5. Toast your pine nuts in a separate pan, just a couple of minutes until they get golden colour.

img_7009 pumpkin, brie and sage pasta @eatyourselfgreek

You are ready to serve and enjoy with really good company. And whilst you are slurping on this, I will go pick the best of my London pics, there are quite a few you know.

From Athens with love,
Eugenia

 

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