Pumpkin, sage and anchovy fusilli

Pumpkin, sage and anchovy fusilli

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  • 4
  • Easy
  • Fat conscious Health conscious
  • 15 minutes
  • 15 minutes
  • Springfield Wild Yeast Chardonnay

The twists of the fusilli are designed to catch the smooth sauce.


  • 500 g pumpkin, peeled
  • olive oil, for frying
  • 20 g fresh sage sprigs
  • 250 g fusilli, cooked al dente
  • 1-2 T Woolworths fresh anchovy paste
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Cut the pumpkin into small cubes and moisten with 2–3 T olive oil. Spread out on a cast-iron grill pan and grill over a fairly high heat until tender and slightly charred – about 10 minutes.

2. Fry the sage in 2 T olive oil. Toss the drained pasta (reserve a little of the water) with the anchovy paste, then mix with the grilled pumpkin. If necessary, loosen with a little reserved pasta water. Check the seasoning and top with the crisp sage leaves.

Find more pasta recipes here. 

Photography: Toby Murphy 
Production: Brita Du Plesis
Food assistant: Kate Ferreira

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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