Pumpkin, sage and anchovy fusilli

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

Ingredients

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