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
- 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 pieces on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until golden, 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, 13-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ONION, GARLIC & SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, and the chopped sage.
PAN-FRIED PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed onion mix to 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!
Pumpkin Chunks - 250g
NOMU One For All Rub - 10ml
Spaghetti - 100g
Onion - 1
Garlic Clove - 1
Fresh Sage - 5g
Pistachio Nuts - 20g
Buttanut Macadamia Yoghurt - 60ml
Nutritional Yeast - 5ml
NOMU-SPICED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until golden, 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, 13-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ONION, GARLIC & SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, and the chopped sage.
PAN-FRIED PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed onion mix to 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!
Pumpkin Chunks - 500g
NOMU One For All Rub - 20ml
Spaghetti - 200ml
Onion - 1
Garlic Cloves - 2
Fresh Sage - 10g
Pistachio Nuts - 40g
Buttanut Macadamia Yoghurt - 125ml
Nutritional Yeast - 10ml
NOMU-SPICED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 13-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ONION, GARLIC & SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, and the chopped sage.
PAN-FRIED PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed onion mix to 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!
Pumpkin Chucks - 750g
NOMU One For All Rub - 30ml
Spaghetti - 300g
Onions - 2
Garlic Cloves - 3
Fresh Sage - 15g
Pistachio Nuts - 60g
Buttanut Macadamia Yoghurt - 180ml
Nutritional Yeast - 15ml
NOMU-SPICED PUMPKIN
Preheat the oven to 200°C. Spread the pumpkin pieces on a roasting tray. Coat in oil and the NOMU rub. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 13-15 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
ONION, GARLIC & SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the grated garlic, and the chopped sage.
PAN-FRIED PISTACHIOS
Place the chopped pistachios in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PUMPKIN PUREE
Place ⅓ of the roasted pumpkin and the sage and sautéed onion mix to 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!
Pumpkin Chunks - 1kg
NOMU One For All Rub - 40ml
Spaghetti - 400g
Onions - 2
Garlic Cloves - 4
Fresh Sage - 20g
Pistachio Nuts - 80g
Buttanut Macadamia Yoghurt - 240ml
Nutritional Yeast - 20ml
Woolies Products in this dish
