loving the autumn veg
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.
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
Instructions
- Chop the onion and saute in a bit of olive oil.
- 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.
- Whilst the pumpkin is cooking, make the pasta.
- Once the pumpkin has soften up, roughly chop the brie and add it to the pot. It only takes a few minutes to melt.
- Toast your pine nuts in a separate pan, just a couple of minutes until they get golden colour.
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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