recipeName: spaghetti with roasted pumpkin sauce
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
steps: 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.
NER: pumpkin olive oil black pepper wheat spaghetti vegetable stock sage leaves yellow onion red bell pepper garlic cider vinegar nutmeg