Low Carb Spaghetti with Pumpkin, Chorizo topped burnt Butter Walnuts + Sage

Low Carb Spaghetti with Pumpkin, Chorizo topped burnt Butter Walnuts + Sage

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


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 


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!