The Hokkaido pumpkin is a true star among pumpkins! It has had an amazing career in recent years. And this is no surprise. The Hokkaido pumpkin is a vitamin-mineral bomb. It contains lots of vitamins: A, B, PP and C, as well as magnesium, potassium, calcium, phosphorus and beta-carotene.
Gluten-free
Creamy pumpkin sauce with sage – Incola
30 minutes
portion for 4 people
medium
for this recipe, we recommend::
INGREDIENTS:
3 tbsp olive oil
700 g Hokkaido pumpkin, diced
a handful of fresh sage
1 yellow onion, diced
500 ml broth
a pack of Incola pasta
grated parmesan to serve
spices: dried garlic, ½ red pepper flakes, a pinch of chilli, salt, pepper
PREPARATION:
Heat 1 tbsp olive oil on the frying pan, add sage leaves and mix. Fry the sage, it should become crisp. Put it in a small bowl, sprinkle with salt and set aside.
Pour out the remaining olive oil onto the same frying pan, add diced pumpkin and onion. Season with pepper flakes and chilli, salt and pepper. Mix. Fry for about 5 minutes, then add the broth and simmer on a low heat until the pumpkin softens (approximately 15 minutes – the cooking time depends on how small the pumpkin is diced).
Place the pot with salted water on a burner, boil and pour in the pasta. Cook according to the instruction on the packaging.
When the pumpkin is soft, put it in a blender together with the broth and mix until smooth. Thanks to the pumpkin’s texture, the broth will transform into a delicious, thick sauce. Season it to taste. If you like more spicy dishes, add pepper and chilli.
Drain the pasta. Preheat the frying pan again (without washing it), place the pasta on it, mix it for a while, let the flavours from the pan come through. Add the sauce and mix thoroughly.
Spoon the pasta into bowls, sprinkle with crushed sage and grated parmesan cheese.
