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