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🍝 Creamy Pumpkin Penne with Sage and Almonds

576 kcal · 30 min · 4 servings

Ingredients

• 500 g pumpkin flesh (e.g. butternut)
• 1 shallot
• 2 tbsp butter
• 150 ml dry white wine
• 400 g penne
• salt
• 2 sprigs sage
• 40 g almond kernels (unpeeled)
• 50 g grated parmesan
• 1 tsp lemon juice
• 1 tsp honey
• pepper

Instructions

1. 1. Cut the pumpkin into small cubes.
2. 2. Peel the shallot and chop it finely as well.
3. 3. Heat the butter in a pan.
4. 4. Add the pumpkin and the shallot to the hot butter.
5. 5. Sauté the vegetables over medium heat until they are soft but not browned.
6. 6. Deglaze the mixture with the wine.
7. 7. Let the sauce simmer for about 10 minutes on low heat.
8. 8. Bring a pot of salted water to a boil.
9. 9. Cook the penne in it until al dente (firm to the bite).
10. 10. Rinse the sage under cold water.
11. 11. Shake the leaves dry.
12. 12. Pluck the sage leaves from the stems.
13. 13. Finely chop the sage leaves.
14. 14. Chop the almonds coarsely or slice them into thin flakes.
15. 15. Remove the pan from the heat.
16. 16. Add half of the grated Parmesan to the pumpkin mixture.
17. 17. Stir in the chopped sage.
18. 18. Season the sauce with lemon juice, honey, salt, and pepper.
19. 19. Drain the pasta.
20. 20. Toss the pasta in the pumpkin sauce.
21. 21. If necessary, add a splash of pasta cooking water to make the sauce creamier.
22. 22. Divide the pasta among the plates.
23. 23. Sprinkle the dish with the remaining Parmesan.
24. 24. Top with the prepared almonds.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 576
• Protein: 20 g · Fett/Fat: 17 g · Carbs: 78 g