Sage with butter and pasta is a bit of a classic but I think it can be too rich and I always feel a bit guilty slugging a huge wedge of butter into the pan.
Adding steamed butternut squash, or pumpkin, makes this a bit healthier and it helps that sage tastes amazing with squash - a bit like stuffing.
The lemon juice makes this dish feel a bit fresher for spring and stops it feeling to rich.
And this butter butternut and sage linguine only takes fifteen minutes to make, winner!
INGREDIENTS
- 300g butternut squash or pumpkin, chopped into cubes about 1cm by 1cm
- 300g dried pasta linguine
- 40g unsalted butter
- Juice of half a lemon
- bunch of sage, about 10 to 15 big leaves
- Parmesan cheese to add at the end (optional)
RECIPE
1. Put the butternut squash or pumpkin in a saucepan with four tablespoons of water and put a lid on the pan. Put the pan over a medium heat for around 10 to 15 minutes until the squash is soft but still holds its shape.
2. While the squash is cooking cook the linguine in a large pan of boiling water. It should take around 9 minutes but check the instructions on the package.
3. In a small pan, melt the butter and the sage leaves.
4. When the butter has begun to foam and spit a little bit, add the juice of half a lemon and stir. Take it off the heat after 20 to 30 seconds.
5. Once the linguine is cooked, take about half a cup of the pasta cooking water and put it in a bowl to add later and then drain the rest. Return the linguine to the pan.
6. Drain the squash and add it to the linguine. Add the butter, sage and lemon sauce and a few spoonfuls of the pasta cooking water.
7. Mix well and then serve, topped with Parmesan cheese if you like.
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