Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Garganelli with Pumpkin, Crispy Sage and Goat's Cheese

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Garganelli with Pumpkin, Crispy Sage and Goat's Cheese

    These little pasta tubes from the Italian province of Emilia-Romagna are like penne, though the ridges go across their width rather than from top to bottom. They make a great backdrop to the sage-infused butter.

    • Preparation time: 3 minutes
    • Cooking time: 12 minutes
    • Total time: 15 minutes 15 minutes

    Serves: 4


    • 2 tbsp extra virgin olive oil
    • 600g butternut squash, peeled and cut into 2cm cubes
    • 450g garganelli pasta
    • 50g butter
    • 14 sage leaves, 10 finely chopped and 4 whole to decorate
    • 50g pine nuts
    • 100g soft goat's cheese, crumbled


    1. Bring a large pan of water to the boil. Add the pasta and cook for 12 minutes or until al dente. Meanwhile, heat the oil in a frying pan over a medium heat and add the squash. Cover and cook for 10–12 minutes, stirring occasionally until tender.
    2. Add the butter, pine nuts and all the sage to the squash and toss for 2 minutes until the nuts look golden and the sage goes slightly crisp. Pick out the whole sage leaves, drain the pasta, then toss in the sage-infused butter, the squash and goat's cheese. Divide into bowls and top with crisp sage leaves.

    Your recipe note

    Edit your recipe note

    Drinks recommendation

    Sauvignon Blanc is wonderful with goat's cheese.


    Average user rating

    4 stars