|Photo courtesy of The Pasta Place|
Andrea’s Roast Pumpkin & Sage Pasta Sauce Recipe
1 tsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
425g pumpkin puree
50g/2oz parmesan, grated
Pinch of chili flakes
Zest of 1 lemon
85g/ 3oz fresh breadcrumbs
2 tbsp chopped sage and whole sage leaves for garnish.
Heat oil in a pan and fry onion and garlic for 2-3 minutes until softened. Add the pumpkin puree, 250ml water, grated parmesan, chili flakes and lemon zest. Stir well and cook over a low heat for 3-4 minutes. Season with salt and pepper.
Melt the butter in a small frying pan, stir in breadcrumbs and fry until lightly golden. Stir in the chopped sage leaves.
Serve pasta with pumpkin sauce, sprinkle with the toasted sage breadcrumbs and garnish with crispy fried sage leaves.