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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R268.64
for 4 servings · R67.16 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Fresh Sage needs 20 gRosemary and Sage Grind 60 g 60 g at R50.99 · 33% of packR17.00
-
Pistachio Nuts needs 80 gDry Roasted and Salted Pistachio Nuts in Shell 200 g 200 g at R126.99 · 40% of packR50.80
-
Pumpkin Chunks needs 1 kgBulk Pumpkin 800 g 800 g at R49.99 · 1.25× packR62.49
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Spaghetti needs 400 gSpaghetti Pasta 500 g 500 g at R22.99 · 80% of packR18.39
-
Nutritional Yeast needs 20 mlNutritional Yeast Flakes 100 g R89.99 · whole pack (size can't be divided)R89.99
Not in the Woolies basket — source these elsewhere:
- Buttanut Macadamia Yoghurt
- NOMU One For All Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, NOMU One For All Rub, Nutritional Yeast, Onion, 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, NOMU One For All Rub, Nutritional Yeast, Onion, 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