1kgHokkaido pumpkinpitted and cut into bite-sized cubes
2tbspolive oil
1tspsalt
Freshly ground black pepper
500gSpirelli noodlesI used gluten-free corn spirelli
100mlolive oilalternatively: 80 g ghee
2clovesgarlicpeeled and finely chopped
1handful of sage leaves
salt and pepper
For the almond crumbs:
4tbspolive oil
6tbspground almonds
2tbspnutritional yeastoptional
1/5tspsalt
Instructions
Preheat the oven to 180°C.
Mix the pumpkin in a bowl with olive oil, salt and pepper. Spread on a baking sheet lined with baking paper and bake for about 30 minutes.
Cook the pasta in plenty of salted water until al dente. Drain and keep warm in the pot.
In the meantime, gently heat the olive oil in a saucepan. Add the garlic and sage leaves and simmer gently for about 3 minutes. Be careful not to let the leaves get too dark. Salt and pepper.
For the almond crumbs, heat olive oil in a small saucepan and briefly brown the ground almonds and nutritional yeast and season with salt.
Add the sage oil and pumpkin to the pasta in the saucepan and mix well. If necessary, season again with salt and pepper. Spread on plates and serve sprinkled with almond crumbs.