Roasted Butternut Pumpkin and Sage Pasta

Roasted Butternut Pumpkin and Sage Pasta


108 people made this

This is an unusual and delicious pasta dish with turkey, roasted butternut pumpkin, balsamic vinegar and sage.


Serves: 4 

  • 2 tablespoons olive oil
  • 1 2/3 cups cubed butternut pumpkin
  • 1 large onion, chopped
  • 1 pinch salt and pepper to taste
  • 250g penne pasta
  • 250g turkey mince
  • 1/4 cup thickened cream
  • 2 teaspoons dried sage
  • 3 cloves garlic, minced
  • 3 1/2 tablespoons balsamic vinegar

Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

  1. Preheat oven to 180 degrees C. Coat a baking tray with the olive oil. Place the pumpkin and onion in the pan and season with salt and pepper. Roast 30 minutes, or until squash is tender.
  2. Bring a large pot of lightly salted water to a boil. Place penne in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  3. In a large frypan over medium heat, cook the turkey mince until evenly brown. Transfer the cooked pumpkin and onion and the cooked pasta to the frypan. Gradually pour in the cream. Season with sage. Continue cooking until heated through. Mix in garlic. Transfer to a large bowl and toss with balsamic vinegar before serving.

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