Roast pumpkin and almond pappardelle

Name: Roast pumpkin and almond pappardelle
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1kg butternut pumpkin, peeled, cut into 2cm pieces; 1/4 cup (60ml) extra virgin olive oil; 250g pappardelle pasta; 1/3 cup (55g) whole almonds; 100g unsalted butter; 1 bunch sage, leaves picked

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 4

Cost: $9.24 /serving

Author : Phoebe Wood

bake easy winter recipes

Ingredients

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1kg butternut pumpkin, peeled, cut into 2cm pieces1/4 cup (60 milliliters) extra virgin olive oil250 grams pappardelle pasta1/3 cup (55 grams) whole almonds100 grams unsalted butter1 bunch sage, leaves picked

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Instructions

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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.