Spaghetti with Pumpkin, Chorizo topped burnt Butter Walnuts + Sage
This cosy pasta dish is like a hug in a bowl during winter. Hearty, warming & comforting its quite simple to prepare and can be meal prepped for a quick weeknight meal.
Serves 2
Ingredients:
Qetoe Spaghetti
Chorizo, cured 1ea approx. 110g, diced
Butternut Pumpkin 700g yielding 500g peeled & deseeded, cubed
Cream 75 ml
Garlic Cloves 2ea lightly crushed with skin on
Olive Oil 1-2 tbsp
Sage 1 small bunch 20g approx.
Butter 50 g
Walnuts 100g
Smoked Paprika ½ tsp
Sea Salt + Pepper
Method:
Preheat oven to 180C
Line a baking tray and place on it, diced pumpkin, salt, pepper, paprika & 2 garlic cloves. Drizzle with 1 tbsp olive oil.
Roast for 30-40 mins until tender, rotating tray halfway.
Remove and allow to cool before removing garlic skins and blending to a smooth puree along with 1/2 cup of water.
You can do one or both of the above steps in advance for meal prep and store in the fridge for 3-4 days.
Heat a frying pan over medium heat add the chorizo & cook stirring a few times till it starts to crisp up. Approximately 8 mins.
Remove chorizo onto a plate, do not discard rendered fat in the pan if any, use it for making brown butter.
Cook the pasta according to package directions. Drain, saving 1 cup pasta water
In the pasta pot add the pumpkin puree, the cream and pasta water. Bring to a simmer, add the chorizo & pasta, cook for 2 minutes, adjust seasoning & consistency.
Just as you cook the puree, in the chorizo pan add the butter, melt. Add in the walnuts & toast till the butter starts to brown.
Add sage & cook till crispy & walnuts are toasted. Drizzle while warm over the spaghetti & serve!
