Pasta with Pumpkin Sage Sauce

Ingredients

• 350 g whole wheat penne
• Salt
• 2 Garlic cloves
• 600 g pumpkin flesh (e.g., muskmelon or Hokkaido pumpkin)
• 2 tbsp olive oil
• 1 Organic lemon
• 100 ml Vegetable broth
• 2 sprigs thyme
• 2 stems sage
• Pepper

Instructions

1. 1.

   Cook pasta in boiling salted water according to package instructions until al dente.

2. 2.

   Meanwhile, peel the garlic and slice into thin rounds. Slice the pumpkin flesh into very thin rounds as well.

3. 3.

   Heat oil in a pan and brown the garlic and pumpkin slices golden brown. Rinse the lemon hot, pat dry, grate 1 tsp of zest, then squeeze out the juice. Pour the lemon juice and broth over the pumpkin and simmer for about 5 minutes on medium heat.

4. 4.

   Wash thyme and sage, shake off excess water, and pluck the leaves.

5. 5.

   Combine herbs and lemon zest with the vegetables, season with salt and pepper. Drain pasta, add it to the vegetable mixture, toss well, and adjust seasoning with salt and pepper as desired.