This simple pasta is loaded with the flavours of Autumn Kamut Pasta gets coated in a roasted pumpkin, brown butter sage and goat cheese sauce and topped with yummy roasted pecans. It will get devoured by all! This recipe is definitely a keeper, and when served in a pumpkin, it’s truly a piece of delicious art!
1 package Kamut Pasta
1 small sugar pumpkin, diced
or 1 can pumpkin purée
1 large onion, diced
1 cup pecans
5 sage leaves
½ cup goat cheese
1 Tbsp olive oil
¼ cup cream
salt and pepper, to taste
Add pasta to a large pot of boiling, salted water, cook until al dente, about 8-10 minutes. Reserve some pasta water and set aside.
Place diced pumpkin and onion on baking sheet, coat in olive oil and salt and pepper, roast at 350°F for 1 hour, tossing halfway through. If using canned pumpkin, cook onion in shallow pan until lightly browned.
Place pecans on baking sheet, toss with olive oil and salt and pepper, roast at 350°F for 15 minutes.
In a medium saucepan, melt butter; once it starts bubbling, add sage leaves, swirl pan until butter turns light brown and starts smelling nutty. Pull out crispy sage leaves, chop and set aside. Place roasted pumpkin and onion in saucepan with butter; using a hand blender, purée until smooth. Add goat cheese and salt and pepper, along with a ladle-full of pasta water and cream. Mix pasta with sauce, pecans and crispy sage leaves. Serve and enjoy!