Pumpkin Pasta with Broccoli and Sage

Ingredients

• 400 g small broccoli (1 small head)
• 400 g pumpkin flesh (e.g., butternut or Hokkaido pumpkin)
• 1 onion
• 2 Garlic cloves
• 4 sprigs sage
• 350 g whole‑grain spiral pasta (e.g., spelt whole‑grain spiralli)
• Salt
• 2 tbsp olive oil
• 150 g kale (frozen, thawed)
• 0.5 organic lemon (zest)
• 120 g cream cheese (30% fat in the tub)
• Pepper
• red pepper flakes
• 4 sprigs chervil

Instructions

1. 1.

   Clean and wash broccoli, cut into small florets. Cut pumpkin flesh into strips and pieces. Peel onion and garlic, finely chop both. Wash sage, pat dry, and chop leaves.

2. 2.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

3. 3.

   Meanwhile heat oil in a pan. Sauté onion for 2 minutes over medium heat. Add pumpkin, broccoli, and garlic; cook for 5 minutes, stirring occasionally. Add kale, lemon zest, and sage; sauté for another 3 minutes. Stir in cream cheese and 50–100 ml water, let simmer for 2 minutes. Season with salt, pepper, and red pepper flakes. Toss pasta with the pumpkin mixture. Wash chervil, pat dry, tear leaves, and sprinkle over the dish.