Comfort food pasta / Vegetarian main course
A cozy, autumn-style pasta where sweet pumpkin turns into a silky sauce, finished with nutty Parmesan and aromatic crispy sage—simple, comforting, and restaurant-worthy at home.
Recipe video
Prep the pumpkin: Peel and cut the pumpkin into small cubes (about 1–2 cm). Smaller cubes cook faster and blend into a smoother sauce.
Start the sauce base: Warm the olive oil in a large pan over medium heat. Add the onion with a pinch of salt and cook 5–7 minutes, stirring, until soft and lightly golden. Add the garlic and cook 30 seconds (don’t let it brown).
Cook the pumpkin: Add pumpkin cubes to the pan. Stir to coat, then cook 8–10 minutes, stirring occasionally, until the edges soften. Add the stock, cover, and simmer 10–12 minutes until the pumpkin is very tender.
Blend it silky (no blender needed): Uncover and mash the pumpkin well with a fork or potato masher until creamy. If it feels thick, add a splash of hot water/stock. Stir in half the Parmesan and a pinch of nutmeg (optional).
Crisp the sage: In a small pan (or push the sauce to one side), melt the butter over medium heat. Add sage leaves and fry 30–60 seconds until crisp. Turn off heat. The butter should smell nutty and herbal.
Cook the pasta: Boil salted water. Cook farfalle until al dente (still slightly firm). Reserve 120 g / 4.2 oz pasta water, then drain.
Bring it together: Toss pasta into the pumpkin sauce. Add sage-butter (including the crispy leaves). Loosen with reserved pasta water a little at a time until glossy and coating every bow-tie. Finish with black pepper and the remaining Parmesan.
