You will feel like an accomplished Chef as you toss al dente strands of spaghetti in a homemade roasted pumpkin, sage, garlic, macadamia yoghurt, nutritional yeast & onion puree. Served with toasted pistachio nuts.
Silky Pumpkin & Sage Pasta
Silky Pumpkin & Sage Pasta
with toasted pistachio nuts
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Buttanut Macadamia Yoghurt
- Fresh Sage
- Garlic Clove/s
- Garlic Cloves
- NOMU One For All Rub
- Nutritional Yeast
- Onion
- Onions
- Pistachio Nuts
- Pumpkin Chucks
- Pumpkin Chunks
- Spaghetti
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
NOMU-SPICED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
PAN-FRIED PISTACHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Onion, GARLIC & SAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic, and the sage.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed Onion mix into a blender with the macadamia yoghurt, the yeast and seasoning. Blend until smooth, loosening with the reserved pasta water until desired consistency.
COAT IN DELICIOUSNESS
Return the pan to medium heat. Add the cooked Spaghetti and pumpkin puree. Mix to coat the spaghetti, loosening with the remaining pasta water until saucy.
MAMMA MIA!
Plate up the silky Spaghetti and garnish with the remaining pumpkin chunks and toasted pistachio nuts. Enjoy, Chef!
NOMU-SPICED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
PAN-FRIED PISTACHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Onion, GARLIC & SAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic, and the sage.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed Onion mix into a blender with the macadamia yoghurt, the yeast and seasoning. Blend until smooth, loosening with the reserved pasta water until desired consistency.
COAT IN DELICIOUSNESS
Return the pan to medium heat. Add the cooked Spaghetti and pumpkin puree. Mix to coat the spaghetti, loosening with the remaining pasta water until saucy.
MAMMA MIA!
Plate up the silky Spaghetti and garnish with the remaining pumpkin chunks and toasted pistachio nuts. Enjoy, Chef!
NOMU-SPICED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
PAN-FRIED PISTACHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Onion, GARLIC & SAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic, and the sage.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed Onion mix into a blender with the macadamia yoghurt, the yeast and seasoning. Blend until smooth, loosening with the reserved pasta water until desired consistency.
COAT IN DELICIOUSNESS
Return the pan to medium heat. Add the cooked Spaghetti and pumpkin puree. Mix to coat the spaghetti, loosening with the remaining pasta water until saucy.
MAMMA MIA!
Plate up the silky Spaghetti and garnish with the remaining pumpkin chunks and toasted pistachio nuts. Enjoy, Chef!
NOMU-SPICED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
PAN-FRIED PISTACHIOS
Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Onion, GARLIC & SAGE
Return the pan to medium heat with a drizzle of oil. When hot, fry the Onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic, and the sage.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed Onion mix into a blender with the macadamia yoghurt, the yeast and seasoning. Blend until smooth, loosening with the reserved pasta water until desired consistency.
COAT IN DELICIOUSNESS
Return the pan to medium heat. Add the cooked Spaghetti and pumpkin puree. Mix to coat the spaghetti, loosening with the remaining pasta water until saucy.
MAMMA MIA!
Plate up the silky Spaghetti and garnish with the remaining pumpkin chunks and toasted pistachio nuts. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Silky Pumpkin & Sage Pasta?
The preparation time for Silky Pumpkin & Sage Pasta with toasted pistachio nuts is between 30 and 45 minutes.
What is the total time required to make Silky Pumpkin & Sage Pasta with toasted pistachio nuts?
The total time required to make Silky Pumpkin & Sage Pasta with toasted pistachio nuts is between 40 and 55 minutes.
How many servings does Silky Pumpkin & Sage Pasta provide?
4 servings
What are the main ingredients in Silky Pumpkin & Sage Pasta?
Buttanut Macadamia Yoghurt, Fresh Sage, Garlic Clove/s, Garlic Cloves, NOMU One For All Rub, Nutritional Yeast, Onion, Onions, Pistachio Nuts, Pumpkin Chucks, Pumpkin Chunks, Spaghetti
What is the nutritional information of Silky Pumpkin & Sage Pasta?
Calories: 748, Carbs: 123 grams, Fat: grams, Protein: 26.2 grams, Sugar: 21.4 grams, Salt: 286 grams
How do I prepare Silky Pumpkin & Sage Pasta?
MAMMA MIA!: Plate up the silky spaghetti and garnish with the remaining pumpkin chunks and toasted pistachio nuts. Enjoy, Chef! COAT IN DELICIOUSNESS: Return the pan to medium heat. Add the cooked spaghetti and pumpkin puree. Mix to coat the spaghetti, loosening with the remaining pasta water until saucy. PUMPKIN PUREE: Place ⅓ of the roasted pumpkin and the sage and sautéed onion mix into a blender with the macadamia yoghurt, the yeast and seasoning. Blend until smooth, loosening with the reserved pasta water until desired consistency. ONION, GARLIC & SAGE: Return the pan to medium heat with a drizzle of oil. When hot, fry the onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the garlic, and the sage. PAN-FRIED PISTACHIOS: Place the pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil. NOMU-SPICED PUMPKIN: Preheat the oven to 200°C. Spread the pumpkin on a roasting tray. Coat in oil, the NOMU rub and seasoning. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
What should be prepared from my kitchen to make Silky Pumpkin & Sage Pasta?
Buttanut Macadamia Yoghurt, Fresh Sage, Garlic Clove/s, Garlic Cloves, NOMU One For All Rub, Nutritional Yeast, Onion, Onions, Pistachio Nuts, Pumpkin Chucks, Pumpkin Chunks, Spaghetti
How many calories does Silky Pumpkin & Sage Pasta have?
748 calories
How much fat content does Silky Pumpkin & Sage Pasta have?
grams
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