{"id":21023,"date":"2023-10-06T06:28:32","date_gmt":"2023-10-06T05:28:32","guid":{"rendered":"https:\/\/insider.fairwayfoodservice.com\/?post_type=recipe&#038;p=21023"},"modified":"2024-03-06T12:47:23","modified_gmt":"2024-03-06T12:47:23","slug":"pumpkin-squash-and-sage-pasta","status":"publish","type":"recipe","link":"https:\/\/insider.thewholesalegroup.co.uk\/recipe\/pumpkin-squash-and-sage-pasta\/","title":{"rendered":"Pumpkin Squash &#038; Sage Pasta"},"content":{"rendered":"<div class=\"wp-block-caxton-section relative\" style=\"grid-area: span 2\/span 6;\">\n<div class=\"relative caxton-section-block\" style=\"padding: 5px;\" data-mobile-css=\"padding-left:1em;padding-right:1em;\" data-tablet-css=\"padding-left:1em;padding-right:1em;\">\n<h2><\/h2>\n<!-- \/wp:post-content --><!-- wp:paragraph -->\n\n<!-- \/wp:paragraph --><!-- wp:paragraph -->\n<h2>Ingredients: Serves 4<\/h2>\n<!-- \/wp:paragraph --><!-- wp:list -->\n<ul>\n \t<li>2tbsp olive oil<\/li>\n \t<li>1tbsp finely chopped fresh sage<\/li>\n \t<li>20 whole, fresh sage leaves<\/li>\n \t<li>2lb pumpkin (or butternut squash), cut into small chunks<\/li>\n \t<li>2 garlic cloves, peeled and whole<\/li>\n \t<li>\u00bd tsp chilli flakes &#8211; or how spicy you want it (if for children, maybe omit this)<\/li>\n \t<li>400ml vegetable stock<\/li>\n \t<li>Salt &amp; pepper<\/li>\n \t<li>Juice of \u00bd lemon, zest of \u00bd lemon<\/li>\n \t<li>12 ounces linguine \/ fettuccine (or any pasta you like &#8211; gnocchi works well!)<\/li>\n \t<li>Parmesan or Pecorino<\/li>\n<\/ul>\n<!-- \/wp:list --><!-- wp:paragraph -->\n<h2>Method:<\/h2>\n<!-- \/wp:paragraph --><!-- wp:list {\"ordered\":true} -->\n<ol>\n \t<li>Add your diced pumpkin to a pan with two whole garlic cloves and the vegetable broth, and leave to boil until the pumpkin is cooked through and liquid has reduced by half &#8211; 15 &#8211; 20 minutes.<\/li>\n \t<li>While this cooks, fry some sage leaves in butter then set aside to crispen up.<\/li>\n \t<li>Once the pumpkin is cooked, remove from the broth and place into a blender with the two cloves of garlic, juice and zest of half a lemon, 200ml of stock (what\u2019s left), the chilli flakes, good pinch of salt and crack of pepper, and blend until smooth.<\/li>\n \t<li>Add to a pan and warm through gently, getting it to the consistency you like (we will add pasta water to thin it out, so a thicker sauce is best).<\/li>\n \t<li>At this stage you want to check the seasonings &#8211; does it need more lemon? Salt and pepper? Spice? You could also add a dash of cream.<\/li>\n \t<li>Take your parmesan or pecorino cheese and grate in a good handful.<\/li>\n \t<li>The sauce can now be stored until it\u2019s ready to be used or to use immediately, get your pasta of choice boiling in a salted pan of water.<\/li>\n \t<li>Once the pasta is cooked, drain and reserve some of the pasta water.<\/li>\n \t<li>Add the pasta to your sauce, stirring through pasta water until you reach the desired consistency.<\/li>\n \t<li>Serve in bowls and top with crispy sage, and a dusting of parmesan.<\/li>\n \t<li>OPTION: Crisp up some prosciutto or pancetta in a pan and serve on top of the pasta.<\/li>\n<\/ol>\n<!-- \/wp:list -->\n\n<\/div>\n<\/div>\n<!-- \/wp:caxton\/section --><!-- wp:caxton\/section {\"Background\":\"\",\"Inner Padding top\":1,\"Inner Padding bottom\":1,\"Inner Padding left\":1,\"Inner Padding right\":1,\"Inner Padding left\/right tablet\":1,\"Inner Padding left\/right mobile\":1,\"Inner Padding unit\":\"px\",\"Vertical Alignment\":\"\",\"Grid area\":\"span 2\/span 6\",\"Tablet grid area\":\"\",\"Mobile grid area\":\"\",\"Background image\":\"\",\"Background image position\":\"\",\"Background parallax\":\"\",\"Background color\":\"\",\"Gradient color\":\"\",\"Gradient type\":\"linear-gradient( \",\"Background colors opacity\":\"1\"} -->\n<div class=\"wp-block-caxton-section relative\" style=\"grid-area: span 2\/span 6;\">\n<div class=\"absolute absolute--fill\">\n<div class=\"absolute absolute--fill cover bg-center\" style=\";background-image: linear-gradient( );\"><\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingredients: Serves 4 2tbsp olive oil 1tbsp finely chopped fresh sage 20 whole, fresh sage leaves 2lb pumpkin (or butternut squash), cut into small chunks 2 garlic cloves, peeled and whole \u00bd tsp chilli flakes &#8211; or how spicy you want it (if for children, maybe omit this) 400ml vegetable stock Salt &amp; pepper Juice [&hellip;]<\/p>\n","protected":false},"author":705,"featured_media":23508,"template":"","meta":[],"categories":[436,375,380],"tags":[535,567],"keydate":[],"supplier_sponsor":[],"class_list":["post-21023","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-recipes-seasonal-autumn","category-recipes","category-recipes-seasonal","tag-british","tag-menu-planning"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pumpkin Squash &amp; Sage Pasta - The Wholesale Group - Chefs&#039; Insider<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/insider.fairwayfoodservice.com\/recipe\/pumpkin-squash-and-sage-pasta\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pumpkin Squash &amp; 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