Golden Pumpkin & Apple Mafaldine with Burrata, Crispy Sage, Candied Pecans & Hot Honey
Golden Pumpkin & Apple Mafaldine with Burrata, Crispy Sage, Candied Pecans & Hot Honey is a comforting pasta dish that brings together creamy roasted pumpkin, sweet apple, silky burrata, crisp sage, and crunchy candied pecans. A drizzle of hot honey adds a sweet and gently spicy finish that makes every bite feel special.
The pumpkin and apple are roasted until tender and lightly caramelised before being blended into a smooth, creamy sauce. Tossed with wide ribbons of mafaldine and Parmesan, the pasta is finished with soft burrata, toasted pumpkin seeds, and aromatic crispy sage for a beautiful balance of creamy, crunchy, sweet, and savoury flavours.
Ingredients
For the Pumpkin & Apple Sauce:
- 3 cups pumpkin, peeled and cubed (420 g)
- 1 medium sweet apple, peeled, cored and diced (180 g)
- 2 tbsp olive oil (30 ml)
- 1 small yellow onion, finely chopped (100 g)
- 3 cloves garlic, minced (9 g)
- 1 tsp fresh thyme leaves (1 g)
- ½ tsp ground cinnamon (1 g)
- ¼ tsp ground nutmeg (0.5 g)
- ½ tsp salt (3 g)
- ¼ tsp black pepper (0.5 g)
- 1 cup vegetable broth (240 ml)
- ½ cup heavy cream (120 ml)
For the Pasta:
- 12 oz mafaldine pasta (340 g)
- Salt, for the pasta water
- ½ cup finely grated Parmesan cheese (50 g)
For the Crispy Sage:
- 2 tbsp olive oil (30 ml)
- 20 fresh sage leaves (10 g)
For the Candied Pecans:
- ½ cup pecan halves, roughly chopped (55 g)
- 1 tbsp maple syrup (20 g)
- 1 tsp brown sugar (4 g)
- Pinch of salt
For the Toppings:
- 8 oz burrata cheese (225 g)
- 2 tbsp hot honey (42 g)
- 2 tbsp toasted pumpkin seeds (20 g)
- Freshly cracked black pepper, to taste
How to Make It
1. Roast the Pumpkin and Apple
Preheat the oven to 400°F (200°C). Toss the cubed pumpkin and diced apple with 1 tablespoon of olive oil, then spread them evenly over a baking sheet. Roast for 25–30 minutes, turning once if needed, until the pumpkin is tender and the edges are lightly caramelised.
2. Prepare the Aromatic Base
Heat the remaining olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened. Add the minced garlic, fresh thyme, cinnamon, nutmeg, salt, and black pepper. Cook for another minute, stirring until fragrant.
3. Make the Pumpkin and Apple Sauce
Add the roasted pumpkin and apple to the skillet along with the vegetable broth. Simmer for 3–4 minutes to bring the flavours together. Carefully blend the mixture until completely smooth and creamy. Stir in the heavy cream and keep the sauce warm over low heat.
4. Cook the Mafaldine
Bring a large pot of generously salted water to a boil. Cook the mafaldine according to the package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set it aside briefly.
5. Combine the Pasta and Sauce
Add the cooked mafaldine to the pumpkin and apple sauce and toss gently. Add a little of the reserved pasta water as needed until the sauce becomes smooth and coats the pasta evenly. Stir in the finely grated Parmesan cheese and toss until creamy.
6. Make the Crispy Sage
Heat the olive oil in a small skillet over medium heat. Add the sage leaves and fry for 30–60 seconds per side, or until crisp and fragrant. Transfer them to a paper towel-lined plate to drain.
7. Make the Candied Pecans
Add the chopped pecans, maple syrup, brown sugar, and a pinch of salt to a small skillet over medium-low heat. Cook for 2–3 minutes, stirring constantly, until the pecans are glossy and lightly caramelised. Transfer them to parchment paper and allow them to cool and crisp.
8. Assemble the Pasta
Divide the creamy mafaldine between serving plates. Tear the burrata into pieces and arrange it over the warm pasta. The warmth of the pasta will soften the burrata and allow its creamy centre to spread naturally.
9. Add the Toppings
Finish each serving with crispy sage, candied pecans, and toasted pumpkin seeds. Drizzle with hot honey and add freshly cracked black pepper to taste.
10. Serve
Serve immediately while the pasta is warm, the burrata is soft and creamy, and the pecans and sage are still crisp. For the best texture, add the toppings and hot honey just before serving.
Why This Recipe Works
This pasta works because it balances several contrasting flavours and textures in one dish. Roasted pumpkin provides a naturally sweet and creamy base, while apple adds a subtle fruity brightness. Cinnamon, nutmeg, garlic, and thyme bring warmth and savoury depth without overpowering the sauce.
The toppings make the dish especially memorable. Creamy burrata contrasts with crisp sage and crunchy candied pecans, while pumpkin seeds add another layer of texture. A drizzle of hot honey ties everything together with a sweet and gently spicy finish.
Tips for the Best Pumpkin & Apple Mafaldine
- Roast until lightly caramelised: Allow the pumpkin and apple to develop some colour in the oven for deeper flavour.
- Keep the sauce smooth: Blend the roasted vegetables thoroughly before adding the cream for a silky pasta sauce.
- Save the pasta water: The starchy water helps loosen the sauce and helps it cling to the mafaldine.
- Watch the sage closely: Sage leaves crisp quickly, so keep an eye on them while frying.
- Cool the pecans properly: Spread the candied pecans over parchment in a single layer so they can cool and become crisp.
- Add burrata at the end: Tear it over the warm pasta just before serving so it stays soft and creamy.
- Drizzle the hot honey last: Adding it just before serving keeps its sweet and spicy flavour noticeable throughout the dish.
Serving Suggestions
This mafaldine is substantial enough to serve as a main course on its own. The combination of creamy pumpkin sauce, burrata, pecans, and pasta creates a satisfying dish with plenty of contrasting textures.
For a complete meal, serve it with a simple green salad or lightly dressed seasonal vegetables. Keep the accompaniments fresh and simple so the roasted pumpkin, burrata, crispy sage, and hot honey remain the focus.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. Mafaldine works especially well because its wide, ruffled shape holds the creamy pumpkin sauce, but other long pasta shapes can also be used.
Can I use butternut squash instead of pumpkin?
Yes. Butternut squash can be used in the same quantity and prepared in the same way. Roast it until tender and lightly caramelised before blending it into the sauce.
Can I make the pumpkin sauce ahead of time?
Yes. The pumpkin and apple sauce can be prepared ahead and gently reheated before combining it with the freshly cooked pasta. If it thickens while standing, loosen it with a splash of reserved pasta water or vegetable broth.
Can I prepare the candied pecans ahead?
Yes. The candied pecans can be prepared in advance and kept in an airtight container once completely cool. Add them just before serving to preserve their crunch.
What can I use instead of burrata?
Fresh mozzarella or another mild, creamy cheese can be used if burrata is unavailable. Burrata is particularly suited to this dish because its creamy centre melts gently over the warm pasta.
Can I leave out the hot honey?
Yes. The pasta will still have plenty of flavour from the roasted pumpkin and apple, Parmesan, burrata, sage, and candied pecans. Alternatively, use regular honey for a sweeter finish without the heat.
Nutrition & Timing
| Details | Amount |
|---|---|
| Servings | 6 |
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Total Time | 55 minutes |
| Calories | 615 per serving |
| Protein | 20 g |
| Carbohydrates | 78 g |
| Fat | 27 g |
| Fiber | 7 g |
| Sugar | 15 g |
| Sodium | 590 mg |
Final Thoughts
Golden Pumpkin & Apple Mafaldine is a beautiful way to turn seasonal ingredients into a comforting pasta dinner. The silky roasted pumpkin and apple sauce gives the mafaldine a rich golden colour, while burrata, crispy sage, candied pecans, and hot honey create layers of flavour and texture.
Serve it straight from the skillet while everything is warm and the burrata is creamy. With its combination of sweet, savoury, creamy, crunchy, and gently spicy elements, this pasta makes an especially inviting centrepiece for an autumn-inspired meal.
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Golden Pumpkin & Apple Mafaldine with Burrata, Crispy Sage, Candied Pecans & Hot Honey
- Total Time: 55 minutes
Description
A comforting autumn-inspired pasta featuring silky roasted pumpkin and apple sauce tossed with mafaldine and Parmesan, then finished with creamy burrata, crispy sage, candied pecans, toasted pumpkin seeds, and a drizzle of hot honey.
Ingredients
For the Pumpkin & Apple Sauce:
3 cups pumpkin, peeled and cubed (420 g)
1 medium sweet apple, peeled, cored and diced (180 g)
2 tbsp olive oil (30 ml)
1 small yellow onion, finely chopped (100 g)
3 cloves garlic, minced (9 g)
1 tsp fresh thyme leaves (1 g)
½ tsp ground cinnamon (1 g)
¼ tsp ground nutmeg (0.5 g)
½ tsp salt (3 g)
¼ tsp black pepper (0.5 g)
1 cup vegetable broth (240 ml)
½ cup heavy cream (120 ml)
For the Pasta:
12 oz mafaldine pasta (340 g)
Salt, for the pasta water
½ cup finely grated Parmesan cheese (50 g)
For the Crispy Sage:
2 tbsp olive oil (30 ml)
20 fresh sage leaves (10 g)
For the Candied Pecans:
½ cup pecan halves, roughly chopped (55 g)
1 tbsp maple syrup (20 g)
1 tsp brown sugar (4 g)
Pinch of salt
For the Toppings:
8 oz burrata cheese (225 g)
2 tbsp hot honey (42 g)
2 tbsp toasted pumpkin seeds (20 g)
Freshly cracked black pepper, to taste
Instructions
1. Preheat the oven to 400°F (200°C). Toss the cubed pumpkin and diced apple with 1 tablespoon of olive oil, then spread evenly over a baking sheet. Roast for 25–30 minutes, turning once if needed, until tender and lightly caramelised.
2. Heat the remaining olive oil in a large skillet over medium heat. Add the chopped onion and cook for 4–5 minutes until softened. Add the minced garlic, fresh thyme, cinnamon, nutmeg, salt, and black pepper. Cook for another minute until fragrant.
3. Add the roasted pumpkin and apple to the skillet along with the vegetable broth. Simmer for 3–4 minutes to bring the flavours together. Carefully blend until completely smooth and creamy. Stir in the heavy cream and keep the sauce warm over low heat.
4. Bring a large pot of generously salted water to a boil. Cook the mafaldine according to the package directions until al dente. Before draining, reserve 1 cup of pasta water. Drain the pasta and set aside briefly.
5. Add the cooked mafaldine to the pumpkin and apple sauce and toss gently. Add a little reserved pasta water as needed until the sauce is smooth and coats the pasta evenly. Stir in the finely grated Parmesan and toss until creamy.
6. Heat the olive oil in a small skillet over medium heat. Add the sage leaves and fry for 30–60 seconds per side, or until crisp and fragrant. Transfer to a paper towel-lined plate to drain.
7. Add the chopped pecans, maple syrup, brown sugar, and a pinch of salt to a small skillet over medium-low heat. Cook for 2–3 minutes, stirring constantly, until glossy and lightly caramelised. Transfer to parchment paper and allow to cool and crisp.
8. Divide the creamy mafaldine between serving plates. Tear the burrata into pieces and arrange it over the warm pasta so its creamy centre can soften and spread naturally.
9. Finish each serving with crispy sage, candied pecans, and toasted pumpkin seeds. Drizzle with hot honey and add freshly cracked black pepper to taste.
10. Serve immediately while the pasta is warm, the burrata is soft and creamy, and the pecans and sage are still crisp. Add the toppings and hot honey just before serving for the best texture.
Notes
Allow the pumpkin and apple to lightly caramelise during roasting for deeper flavour. Blend the roasted vegetables thoroughly before adding the cream to create a silky sauce. Reserve pasta water before draining; the starchy water helps loosen the sauce and helps it cling to the mafaldine. Mafaldine can be replaced with another long pasta shape that holds creamy sauces well. Butternut squash can be used instead of pumpkin in the same quantity. The pumpkin and apple sauce can be prepared ahead and gently reheated. Loosen it with a splash of pasta water or vegetable broth if it thickens. Candied pecans can be made ahead and stored in an airtight container once completely cool. Fresh mozzarella or another mild, creamy cheese can replace burrata. Regular honey can be used instead of hot honey for a sweeter finish without the heat. Add burrata just before serving so it remains soft and creamy. Fry the sage carefully because the leaves crisp quickly. Serve with a simple green salad or lightly dressed seasonal vegetables to keep the pasta as the focus.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Roasting
- Cuisine: Italian
