Sunday: pasta with pumpkin and leek

Before leaving for Berlin I cut the piece of pumpkin we had from the biokiste into chunks and then roasted those with a bit of olive oil and salt before tossing them in the fridge. Now it's time to use them.

Thinly slice a leek and cook it with a bit of olive oil and some garlic until the leek lightly caramelizes. Add chopped roasted pumpkin, chopped sage, some white wine, salt, pepper, nutmeg, and a bit of cayenne. Before serving add a bit of pasta water. Serve over pasta (we used whole-wheat penne) and top with shaved parmesan and some sage threads.

Simple and very good.