Spaghetti With Roasted Pumpkin Sauce

Ingredients

• 3 cups pumpkin, split and seeded
• 2 tablespoons olive oil, divided
• freshly ground black pepper to taste
• 2 cups whole wheat spaghetti
• 1 1/2 cups reduced-sodium vegetable stock
• 8 sage leaves, cut into thin strips
• 1/4 cup diced yellow onion
• 1/2 cup chopped red bell pepper
• 2 cloves garlic, minced
• 1 tablespoon cider vinegar
• 1/8 teaspoon ground nutmeg

Preparation

1. heat oven to 200°c. brush the pumpkin with 1 tablespoon oil and season generously with pepper. roast until soft. remove from oven and let cool to room temperature.
2. bring a large pot of water to a boil. add the pasta and cook according to package instructions.
3. puree the roasted pumpkin until smooth. slowly add the stock and puree until the sauce reaches the desired consistency.
4. in a pan, heat the remaining olive oil over medium-high heat until shimmering slightly. add the sage and cook until bright green, about 30 seconds. add the onion, red pepper and garlic. sauté until soft, 3 to 5 minutes. add the pumpkin puree and season with vinegar, nutmeg and more black pepper. add the pasta and stir until pasta is well-coated.