Preheat the oven to 200°C. Place the pumpkin, cut-side-down, in a small baking dish. Add 1/2 cup water, then cover and bake for 45 minutes or until the pumpkin is tender. When cool enough to handle, scoop the flesh into a food processor.
Meanwhile, cook the pasta in a large saucepan of boiling water according to the packet directions, until firm-tender. Drain the pasta, reserving 2/3 cup of the cooking water, and transfer to a large bowl. Reserve three of the sage leaves for a garnish.
Heat the oil in a small nonstick frying pan over low heat. Add the garlic and the remaining sage leaves and cook for 2 minutes or until the garlic is softened.
Transfer the garlic and sage to the food processor along with the reserved pasta cooking water, the almonds, Parmesan, mustard, and salt and pepper to taste. Process until smooth and add to the pasta, tossing to coat. Top with another grinding of pepper and serve garnished with the reserved sage leaves.
Did you know?
If you like wholemeal pasta, with its earthy flavour and chewy texture, you reap a nutritious bonus: wholemeal pasta has more fibre than semolina pasta.
Stumbled across this recipe and made it the other night. Excellent! I dont have a blender so just mashed everything together and didn't use all of the cooking water they say. Maybe different if u got a blender. - 29 May 2009