spaghetti with roasted pumpkin sauce

Serves: 4

Ingredients:
3 cups pumpkin, split and seeded
2 tablespoons olive oil, divided
freshly ground black pepper to taste
2 cups whole wheat spaghetti
1 1/2 cups reduced-sodium vegetable stock
8 sage leaves, cut into thin strips
1/4 cup diced yellow onion
1/2 cup chopped red bell pepper
2 cloves garlic, minced
1 tablespoon cider vinegar
1/8 teaspoon ground nutmeg

Method:
heat oven to 200°c. brush the pumpkin with 1 tablespoon oil and season generously with pepper. roast until soft. remove from oven and let cool to room temperature.
bring a large pot of water to a boil. add the pasta and cook according to package instructions.
puree the roasted pumpkin until smooth. slowly add the stock and puree until the sauce reaches the desired consistency.
in a pan, heat the remaining olive oil over medium-high heat until shimmering slightly. add the sage and cook until bright green, about 30 seconds. add the onion, red pepper and garlic. sauté until soft, 3 to 5 minutes. add the pumpkin puree and season with vinegar, nutmeg and more black pepper. add the pasta and stir until pasta is well-coated.