Pasta with creamy pumpkin sauce and olives

Pasta with creamy pumpkin sauce and olives

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  • 4
  • Easy
  • Fat conscious
  • 10 minutes
  • 20 minutes
  • Woolworths Longmarket Pinot Noir 2012


  • 500 g pumpkin, diced
  • 2 T olive oil
  • Sea salt and freshly ground black pepper, to taste
  • 250 ml vegetable stock
  • 125 ml cream
  • 2 garlic cloves, crushed
  • 350 g penne, cooked al dente
  • 125 ml sage leaves
  • 1 x 70 g Woolworths pitted green and kalamata olives, sachet
  • Grated Parmesan, for sprinkling

Cooking Instructions

Preheat the oven to 200°C.

Mix the pumpkin with the olive oil and season to taste. Roast for 30 minutes, or until soft and starting to catch.

Simmer the stock and cream with the garlic until slightly thickened. Toss with the drained, hot penne and roasted pumpkin. Season to taste.

Fry the sage leaves until crisp. Top the pasta with a few olives and fried sage leaves. Pass around the Parmesan at the table.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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