- 15 min
Allergens: Dairy, Gluten, Nut, Wheat
Cook the pasta
Bring a pot of salted water to a boil over high heat. Add pasta, reduce heat to medium and cook for 9-10 min, stirring from time to time, until pasta is cooked (al dente). Drain, and set aside. Keep some cooking water for later.
Prepare the ingredients
Chop the sage.
Peel and grate the carrot.
Cook the meat
In a pan, warm 1 Tbsp of olive oil (double for 4 ppl.) over medium-high heat. Cook the sausage meat about 5-7 minutes, stirring often. Remove from pan and set aside.
Cook the veggies
Add the squash to the pan and continue cooking, stirring, for about 5-7 minutes, until a bit grilled & softened. Add 3 Tbsp of butter (double for 4 ppl.) and the sage and cook until the butter is golden, smelling nutty and foaming, just a minute or two, then remove from heat and add back the sausage.
Make the salad
In a bowl, mix the lettuce, the carrot, the roasted pumpkin seeds, the cider vinegar and 1 Tsp of olive oil (double for 4 ppl.).
Add the pasta to the pan and mix with the brown butter sauce. Stir in the cheese, then add pasta water as needed to smooth the sauce.
Adjust with salt and pepper, and serve with salad.