Pumpkin, sage and goat’s cheese pasta

Follow our simple recipe blow to create your own fresh pasta that takes just 20 minutes. So clear a space, grab a rolling pin and enjoy this scrumptious pumpkin, sage and goat’s cheese pasta

By Jo Wilcox
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4
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For a visual step-by-step guide to making classic pasta, as well as more delicious homemade pasta recipes, click here.


  • 1/4 large pumpkin, peeled and cut into bite-sized dice
  • 1/4 cup olive oil, plus extra to serve
  • 2 tablespoon pine nuts
  • 1 tablespoon dukkah
  • 2-3 sprigs fresh sage, leaves only, plus extra to serve
  • 1 batch pasta dough (see recipe below)
  • 1 small log (100g) goat's cheese or similar, sliced
Classic pasta
  • 2 1/2 cup plain flour
  • 3 large (size 7) eggs
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1 tablespoon water


Classic pasta
  • 1
    Place the flour in a large bowl and make a well in the centre. Crack the eggs into the well and add the salt, then the oil and water.
  • 2
    Gently swirl the eggs around to break them up (you can use your hands or a wooden spoon) then slowly incorporate the flour from around the edges. Continue until the mixture forms a soft ball of dough. Transfer to a clean surface, sprinkle with a little flour and knead dough for 4-5 minutes until elastic and smooth.
Pumpkin, sage and goat’s cheese pasta
  • 3
    Preheat oven to 180°C. Arrange pumpkin in a single layer on a lined baking tray.
  • 4
    Drizzle over the olive oil. Scatter pine nuts on top and sprinkle with dukkah and sage leaves.
  • 5
    Toss it all together until well coated then roast in oven for 12-15 minutes until tender and coloured.
  • 6
    Meanwhile roll out pasta dough on a lightly floured surface until very thin.
  • 7
    Using a pizza wheel or a thin-bladed knife, cut dough into wide, even strips. Separate the strips and hang them over a rolling pin or similar to dry a little.
  • 8
    Bring a large pan of salted water to the boil. Slip pasta off the rolling pin and into the pan, separate the strands with a fork and cook for 2-3 minutes until tender. Drain and toss with the roasted pumpkin mixture and a little extra olive oil and a few more sage leaves.
  • 9
    Top with sliced goat's cheese and serve.

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