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Pumpkin, brie and sage pasta

Course: Main Course
Cuisine: Modern European
Servings: 4


  • 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


  • 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.