Who said pasta should be served with tomato sauce? Only not Marcel Valladolid, who cooks spaghetti with nutmeg pumpkin and sage oil. This is a simple dish in which the taste of nutmeg pumpkin is combined with another strong taste – fragrant sage. After after the butter has melted, Marcel adds garlic to it and chopped greens, resulting in a creamy sauce, which will cover each pasta. She also adds chopped hazelnuts and sprinkle pasta with walnut-flavored parmesan, making the dish truly luxurious. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 peeled and diced 1 cm. Nutmeg pumpkin medium size (remove seeds)
- 1 bunch of kale or kale
- 450 gr wholemeal spaghetti or fusilli pasta
- 1 tbsp. l olive oil
- Salt and ground black pepper
- 110 gr. butter
- 6 sliced garlic cloves
- 1 tbsp. chopped fresh sage (loosely tamp)
- 1/2 tbsp. roasted and chopped hazelnuts
- Grated Parmesan for serving
Recipes with similar ingredients: spaghetti pasta, fusilli pasta spiral, nutmeg pumpkin, kale cabbage, leaf cabbage, nuts hazelnuts, parmesan cheese, garlic, sage
Recipe preparation:
- Preheat the oven to 205 ° C. Put the pumpkin on a baking sheet, mix with olive oil, salt and pepper well. Bake until soft, about 30 minutes. In a large pot, bring salted water to a boil. Boil spaghetti according to instructions on the package.
- Meanwhile, in a saucepan over a moderate heat, melt butter. Put the garlic and fry until aroma, about 5 minutes Add the sage and sauté until it becomes crispy, about 2 minutes Add the baked butternut squash, kale and hazelnuts, and mix. Strain pasta, put them into the pan and mix well all the ingredients. Salt and pepper. Sprinkle with parmesan and serve.
