Creamy Pumpkin, Pinenut and Sage Fettucini

My life isn’t all about cooking.  My other passion at the moment is running and guess what, I’m back! After having 2 kids and only doing weekly 5 km runs I’ve signed up for the 12km Run Geelong, a fundraiser for the children’s ward at the Geelong hospital.  And it’s in 2 weeks!  But this week I ran 8km and this morning 10km so I think I’ll make it.

 
After not running a great deal for 3 years my motivation play list was a bit outdated.  But welcome Enrique Iglesias “I like how it feels” to really get you going! (or for a dance around the lounge room with the kids!) My runners were also pretty worn out so I’ve got a new pair of shoes on the way.  Even more exciting, I’ve changed brands for the first time in 10 years and they’re red! So stay tuned...

 

And what better carb loading food to have tonight than pasta.  Inspired by some fresh backyard grown sage from the local farmer’s marker this morning and some time to make fresh pasta with my daughter, I decided on a rather indulgent creamy pumpkin, pinenut and sage sauce over fresh fettucini topped with crispy sage leaves.  A real treat but  well earned after hitting the pavement.  If you’re using store bought pasta it’s quick and easy, but you really can’t beat home made pasta, and the kids love helping too.

 
Creamy Pumpkin, Pinenut and Sage Fettucini
Sauce
500g pumpkin
1 bunch sage leaves
Handful pinenuts
300g cream
Salt and pepper

• Roast chopped pumpkin in oven for around 20 minutes or until golden
• During last few minutes add sage leaves, lightly oiled on a baking tray then set both aside while preparing pasta

 
Pasta as per EDC
3 free range eggs
300g plain flour
1 tbls Olive oil

• Place all ingredients in the Thermomix bowl and knead for 2 minutes on Interval Setting
• Remove dough and knead a little by hand until it comes together as a silky dough
• Wrap in Thermomat or damp towel and allow rest for at least half an hour
• Divide into 4 sections keeping remaining dough covering while working with each
• Roll dough through pasta machine on the widest setting about 5 times then repeat by gradually reducing to thinnest setting.  A great tip I learnt on a cooking show was as  soon as the dough  is long enough join it together into a loop so you can continuously loop dough through without refeeding.  It can become very quick and looks impressive!
• Dust dough with flour and roll through Fettuccini cutter then hang until ready to use
• Repeat with remaining dough while bringing a large pot of water to the boil
• Cook dough in batches for around 3 minutes or until al dente
   
• Meanwhile complete sauce...
   
• Add pinenuts to a frying pan and toast for a few minutes until golden
• Add pumpkin, cream, salt and pepper and heat through until cream starts to thicken
• Add half of the sage leaves crushed with remaining to serve

Serve sauce over freshly cooked pasta, top with crispy sage leaves and enjoy!