Ingredients
- 500g pumpkin, cleaned
- ½ tbs olive oil
- ½ small onion, chopped
- 1 clove garlic, chopped
- 4 leaves fresh sage
- 200ml vegetable stock from ½ vegetable cubes
- 100ml white wine
- ½ tsp red paprika
- ¾ cup sour cream
- ½ cup grated Parmesan or Grana Padano cheese
- 500g fresh broad noodles
Make it step by step
- Place the pumpkin on the parchment paper on a baking rack in the oven and bake 30-40 minutes at 250°C (220°C fan) or until done. Cool, then scrape the soft inside into the blender mixing bowl.
- Sauté onion and garlic in olive oil for 1-2 minutes. Add sage leaves, stir and sauté briefly.
- Add vegetable stock and wine, bring to the boil, about 2 minutes, let it boil for another 2 minutes. Remove the sage leaves with a slotted spoon.
- Add stock and wine mixture to the pumpkin and blend until smooth (puree like). Add red paprika, stir.
- Transfer the pumpkin puree back into the cooking pan. Add sour cream and parmesan cheese, stir and combine. Sauce consistency sauce can be adjusted as desired by adding some of the pasta cooking water.
- Cook fresh broad noodles according to the instructions, drain and serve immediately topped with the creamy pumpkin sauce.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Easy cook - Lak..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.