Every year on October 25, World Pasta Day is celebrated. I thought I should celebrate with a new, delicious recipe with pumpkin, sage & kefir pasta. A recipe that, I am sure, you will love! I loved it! 😉
And, suddenly I realize that I have very few pasta recipes on the blog… I still wonder why… But, I will make it up for you, promise 😉 A good step towards that is today’s recipe. I used Matsata pasta from Misko, from its Gold Series. It’s the only Greek pasta made from the single-variety wheat Sveva, which matched perfectly with the other ingredients of the recipe, for a perfect result. You must try it!
Actually, I was impressed with how well the pasta “held” this thick pumpkin sauce. I wanted it thick, so you can feel the pumpkin, even though it is pureed. Sage is an excellent pair (do not be surprised by the quantity), while kefir gives extra nutritional value to the recipe.
You can also make this recipe for pumpkin, sage & kefir pasta in a vegan version. Use vegetable mylk instead of kefir and grated almond instead of cheese. I tried it and it was very tasty!
Pumpkin, Sage & Kefir Pasta
A delicious and nutritious pasta recipe with pumpkin, sage and kefir, which is perfect for autumn days. You will love it!
- • 1 packet of Misko Matsata Pasta
- • 1 kg of peeled pumpkin, cut into pieces of about 2-3 cm
- • 5 cloves garlic, with skins on
- • 1 sprig of fresh sage, finely chopped (leaves only)
- • 1 sprig of fresh sage, whole leaves only, for garnish (optional)
- • 4 tablespoons olive oil
- • 125ml kefir *
- • the zest of 1 lemon
- • About 125ml of the pasta cooking water
- • salt, pepper
- • grated kefalograviera, for serving (or other cheese of your choice) **
Put the pumpkin pieces in a baking pan, lined with parchment paper. Place the garlic on them, and sprinkle with a bit of olive oil. Season with salt and pepper and bake in a preheated oven, on 180o C, for about 35 minutes until pumpkin has softened and begins to golden.
Meanwhile, heat 1 tablespoon olive oil in a pan over medium heat and add the chopped sage. Cook for 1-2 minutes, stirring constantly. Remove and transfer to a bowl, where add another 2 tablespoons of olive oil. Leave them aside.
Heat another tablespoon of olive oil in the same pan, over medium heat, and add the whole sage leaves, from the 2nd sprig. Cook for 1-2 minutes, until crispy. Take them out with a slotted spoon on absorbent paper. These will be the garnish, if desired.
Boil the pasta according to the package instructions and strain. Keep about 1 cup of boiling water.
After we have taken the pumpkin out of the oven, we mash it in the food processor together with the kefir, the lemon zest, the sage-olive oil mixture, salt and pepper. You will need to add some of the pasta cooking water. Correct the texture by adding extra kefir or water and flavor by “playing” with the zest, salt and pepper, if necessary.
Pour the pumpkin mixture into the pan, add the pasta and mix well.
Serve immediately, sprinkling with grated cheese and garnishing with crispy sage leaves.
1.9g Saturated fat
10.3g Unsaturated fat
* if you do not want kefir, use animal or vegetable milk, or even vegetable broth, preferably homemade.
** for the vegan version of the recipe try the grated almond. I tried it and it fits perfectly!
If you want more pumpkin recipes, click here.