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Spaghetti and pumpkin pie

By: Unknown
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 6
Time to Prepare: 45 Mins


1/2 bunch fresh sage
2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil, extra
800g butternut pumpkin, peeled, cut into 2cm pieces
3 French shallots, finely chopped
2 garlic cloves, crushed
250ml (1 cup) vegetable liquid stock
80ml (1/3 cup) light thickened cream
340g pkt gluten free spaghetti
3 eggs, lightly whisked
120g (1 1/2 cups) provolone, coarsely grated


Preheat oven to 200C/180C fan forced. Grease the base and side of a 22cm (base measurement) springform pan and line with baking paper.

Coarsely chop half the sage. Reserve remaining sage. Heat the oil in a large frying pan over high heat. Add the pumpkin. Season. Cook, turning, for 5 minutes or until golden. Add the shallot, garlic and chopped sage. Cook, stirring, for 2 minutes or until aromatic.

Add the stock. Reduce heat to medium. Simmer, covered, stirring and breaking up pumpkin occasionally, for 6 minutes. Simmer, uncovered, for 4 minutes or until pumpkin is tender. Stir in the cream. Use a potato masher to mash until almost smooth.

Meanwhile, cook the pasta in a saucepan of boiling salted water for 9 minutes or until almost al dente. Drain. Return to saucepan. Stir in pumpkin mixture, eggs and 1 cup cheese. Pour into prepared pan. Sprinkle with remaining cheese.

Toss remaining sage in extra oil. Season. Scatter over pie. Bake for 30-35 minutes or until golden. Stand in pan for 10 minutes before serving.


Provolone is an Italian cow's milk cheese. Buy aged piccante for a stronger flavour.

Leftover slices are great for lunch the next day - enclose portions in plastic wrap and serve at room temperature with salad leaves and balsamic vinegar.

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