Penne with Hokkaido Sage Cream and Walnuts
Penne with a creamy Hokkaido sage sauce, toasted walnuts and Parmesan bring autumn to the plate quickly. The dish is ready in about 20 minutes and needs only one pot and one pan.
By yumbelo · 2 servings · 22 minutes
Ingredients
- 200 g Penne
- 300 g Hokkaido pumpkin
- 1 pc Onion
- 1 pc Garlic clove
- 8 pc Sage leaves
- 40 g Walnut kernels
- 100 ml Heavy cream
- 40 g Parmesan, freshly grated
- 1 tbsp Olive oil
- Salt
- Pepper, freshly ground
Method
- Bring salted water to a boil in a large pot and cook the penne according to the package instructions until al dente.
- Wash the Hokkaido pumpkin, halve it, remove the seeds and cut into small cubes; the skin can be eaten. Finely dice the onion and garlic.
- Heat olive oil in a large pan, fry the onion and pumpkin over medium heat for 6 to 8 minutes until the pumpkin is soft. Add the garlic and sage and fry for 1 more minute.
- Lightly toast the walnut kernels in a second, dry pan without fat until fragrant, then roughly chop them.
- Pour the cream into the pumpkin pan, let it come to a boil and season with salt and pepper. Stir in about half of the Parmesan.
- Drain the penne, reserving some of the pasta water. Add the pasta to the pan, toss well and thin with a little pasta water if needed.
- Sprinkle with the walnuts and the remaining Parmesan and serve immediately.