Pumpkin, Sage & Ricotta Pasta

When it comes to pasta, I must admit; I’m not very adventurous.

I like the classics with a stubborn loyalty. Whenever I try a new pasta dish, I become more and more sure that the classics became that way for good reason; nothing tops them. Bolognese, Arrabiata, mushrooms & cream, spinach & ricotta, Puttanesca, Gorgonzola cream…they always win, and I rarely ever tend to stray away from them whether I am ordering at a restaurant or cooking at home.

I have, however, on rare occasions attempted to try something new. Be it for the sake of seasonality, after being inspired by tv, social media or a magazine, or in this case, thinking of new ways to incorporate a certain ingredient into my cooking. 

For this month’s recipe collaboration with Harris Farm Markets, I was tasked with coming up with an easy, delicious and non-boring dish featuring pumpkin that can work well as a simple weeknight meal. The usual suspects all felt too obvious and over-done to me (pumpkin soup, roast pumpkin, pumpkin salad…), and so I decided to combine a few flavours that I know work really well together in a pasta dish.

Here, pumpkin is roasted till caramelised and sweet, then cooked tube pasta of choice gets tossed with the golden luminescent cubes, along with a gorgeously nutty browned butter and sage sauce, some toasted hazelnuts and blobs of creamy fresh ricotta, followed by a final shower of parmesan. All flavours that I absolutely adore, and have come together so beautifully in this pasta dish that it may have convinced me to be a bit more brave with trying new pasta creations from here on out.

I was so pleased with the results, that we actually made it again the very following day! It packs quite the nutritional punch, and is perfect cosy and quick comfort food for these chilly winter evenings.

Have a look at the video, and let me know what you think if you try this recipe!