• Partnered with
  • Easy
  • Serves 4
  • 70 mins cook

Roasted pumpkin, sage and garlic pappardelle

roasted pumpkin, sage and garlic pappardelle
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Roasted pumpkin, sage and garlic pappardelle, pasta recipe, brought to you by Australian Women's Weekly

Ingredients

Roasted pumpkin, sage and garlic pappardelle

  • 1 kg pumpkin, diced into 2cm pieces
  • 4 cloves garlic, unpeeled
  • cooking-oil spray
  • 500 g pappardelle pasta
  • 1 cup (250ml) vegetable stock
  • 375 ml can light evaporated milk
  • 1 tsp olive oil
  • 1/3 cup fresh sage leaves, loosely packed
  • 1/3 cup (25g) finely grated parmesan cheese

Steps

Roasted pumpkin, sage and garlic pappardelle

  1. Preheat oven to 220°C (200°C fan-forced). Lightly oil oven tray.
  2. Place pumpkin and garlic on tray; spray lightly with oil. Roast, uncovered, about 40 minutes or until pumpkin and garlic are tender. When cool enough to handle, peel garlic.
  3. Meanwhile, cook pasta in large saucepan of boiling water until tender, drain.
  4. Blend or process pumpkin and garlic with stock and milk until smooth.
  5. Heat oil in medium saucepan; cook sage, stirring, until crisp, remove from pan.
  6. Add pumpkin sauce to pan; stir until heated through. Stir in half the cheese.
  7. Return pasta to large saucepan with pumpkin sauce, toss gently. Divide pasta among serving bowls; sprinkle with sage and remaining cheese.
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