Roast pumpkin & almond pappardelle

Step 1

Preheat the oven to 220°C. Place pumpkin on a foil-lined baking tray, drizzle with 2 tablespoons oil and season. Roast for 20 minutes or until just caramelised.

Step 2

Meanwhile, cook pasta in boiling water according to packet instructions. Drain.

Step 3

Heat remaining 1 tablespoon oil in pan over high heat. Cook nuts for 1-2 minutes, stirring, until coloured. Drain on paper towel, then sprinkle with sea salt and roughly chop.

Step 4

Wipe pan clean, then melt butter over medium-high heat. Add sage, then when butter begins to brown, toss through pasta with pumpkin. Top with nuts and serve.