Pumpkin and Goats Cheese Bow Ties

Cook time 45 minutes
Servings 4


Extra virgin olive oil
½ a butternut pumpkin, peeled and cubed into 2cm pieces
1 clove garlic, finely sliced
1 chilli, finely chopped
200g goats cheese
¼ bunch sage
60g hazelnuts, toasted
1 packet of pasta (like farfalle, bowties or penne)
Shave Parmesan
Salt and pepper

Pumpkin and Goats Cheese Bow Ties


Bring a large pot of salted water to the boil.

Add a good glug of olive oil to a large pan on medium heat. Add the pumpkin and sauté for 12-15 minutes or until tender and season with salt and pepper. Remove from the pan.

Once the pumpkin is cooked, cook the pasta in the boiling water, following packet instructions.

Using the same pan to cook the pumpkin, add another drizzle of olive oil. On medium heat add the garlic, chilli and sage and sauté for 1 minute before adding ¾ of the pumpkin back in the pan. With a fork or masher, roughly mash the pumpkin mix. Add the goat’s cheese and hazelnuts followed by the drained pasta. Toss to ensure the pasta is coated and finish by adding the whole pieces of reserved pumpkin and a little Parmesan.