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Pumpkin noodles with burnt sage butter recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Elevate your pasta game with nutritious pumpkin noodles, paired with decadent burnt sage butter for a truly divine dining experience.
Ingredients:
  • 1kg butternut pumpkin, quartered lengthways, peeled, seeded
  • 187.50 ml sage leaves
  • 120g pkt Baby Rocket
  • 1 garlic clove, chopped
  • 40g almond
  • 20g pecorino
  • 80g butter, chopped
  • 100g Triple Cream Brie, thickly sliced
Instructions:
  • Transform the pumpkin into delicate noodles using a spiraliser or a large sharp knife.
  • In a food processor, combine 1/4 cup of sage, half of the rocket, garlic, almonds, and pecorino or parmesan. Pulse until finely chopped. With the processor running, slowly pour in the oil until fully combined. Season with salt and pepper.
  • In a large frying pan over medium heat, melt the butter until foaming. Crisp up the remaining sage by cooking it for 1-2 minutes, then transfer to a plate using a slotted spoon. Season the butter in the pan and gently cook the pumpkin for 5 minutes until just tender. Remove from heat.
  • Drizzle the pumpkin with a touch of the sage pesto, then divide it among serving plates. Sprinkle with the crispy fried sage, add the brie and remaining arugula, and finish with another drizzle of the flavorful sage pesto.

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