Pumpkin, Sage & Brown Butter Farfalle

Pumpkin, Sage & Brown Butter Farfalle

with Silverbeet & Walnuts

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This pasta is a symphony of subtle flavours and textures that you’re going to love. Sweet, caramelised pumpkin creates a rich creaminess all by itself, while browned butter acts as a nutty base for toasted walnuts. Fragrant sage rounds out the gentle hum of flavours.

Allergens:GlutenMilkTree Nuts

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

⅖ packet

farfalle pasta


1 unit

red onion

1 packet

peeled pumpkin

1 bunch


1 packet


(ContainsTree Nuts)

1 bunch


½ block

Parmesan cheese


1 pinch

chilli flakes

Not included in your delivery

olive oil

60 g



¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3930 kJ
Fat49 g
of which saturates21.8 g
Carbohydrate96.1 g
of which sugars18.6 g
Protein25.5 g
Sodium406 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Instructionsarrow up iconarrow up icon
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Bring a large saucepan of salted water to the boil. Finely slice the red onion. Chop the peeled pumpkin into 1 cm cubes. Finely slice the silverbeet. Roughly chop the sage leaves. Finely grate the Parmesan cheese.


Add the farfalle (use suggested amount) to the boiling water and cook for 10 minutes, or until ‘al dente’. TIP: 'Al dente' means that the pasta is cooked through but still has a tiny bite of firmness. Note: Be sure to add the correct amount of pasta so your dish is balanced, just the way we planned it! Drain and return to the saucepan.


While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the walnuts and cook, stirring, for 3-4 minutes, or until toasted. Remove from the pan and set aside. Return the pan to the heat and add a drizzle of olive oil. Add the red onion and cook, stirring, for 3 minutes, or until softened. Remove the onion from the frying pan and set aside.


Return the pan to a medium-high heat and add another drizzle of olive oil. Once hot, add the pumpkin and cook, without stirring, for 4 minutes, or until the pumpkin begins to caramelise on the bottom. Shake the pan to redistribute the pumpkin and continue cooking for a further 4 minutes.


Add the red onion, silverbeet, butter, sage and walnuts to the pan with the pumpkin. Continue cooking until the butter begins to brown and the silverbeet wilts. Remove from the heat and stir through the farfalle. Sprinkle over the Parmesan cheese and add the salt (use suggested amount) and chilli flakes (if using). Toss to coat and season to taste with a pinch of pepper**.


Divide the pumpkin, sage and brown butter farfalle between bowls.