Meatless Monday – Pumpkin Carbonara

Serves 6

You’ll need: 200g peeled pumpkin; 15ml olive oil; 30ml butter; 1 onion, chopped; 3 cloves garlic, crushed; 65ml sage leaves, divided OR 5ml dried sage, divided; 1 x 50 g sachet Rhodes Quality Tomato Paste; 2 eggs; 3 egg yolks; salt and freshly cracked black pepper; 250g spaghetti; 125ml grated parmesan cheese

How to: 

Boil the pumpkin in salted water until tender and drain.

Heat the oil and the butter in a frying pan and over low heat, fry the onion, until softened.

Add the garlic and half of the sage and fry for two minutes more.

Remove from the heat and stir in the Rhodes Quality Tomato Paste.

Place the drained pumpkin, the onion mixture, eggs and egg yolks into a blender and puree until smooth.

Season well with salt and freshly cracked black pepper and keep warm.

Bring a large saucepan of water to a boil.

Season with salt, add spaghetti and cook according to package instructions and drain.

Return the spaghetti to the still-hot saucepan.

Pour the pumpkin sauce over the hot drained spaghetti and toss well to mix.

Sprinkle the remaining sage leaves and the parmesan over the spaghetti and serve.

* Recipe & image by Rhodes Quality.