serves
4
prep
20 minutes
cook
55 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
55
minutes
difficulty
Easy
level
Ingredients
- 1 (about 1 kg) butternut pumpkin, peeled, cut into 2.5 cm pieces
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tbsp olive oil, plus extra, to drizzle
- salt and pepper, to season
- ½ cup sage leaves
- 350 g rigatoni
- ⅓ cup pine nuts, toasted
- freshly grated parmesan
Instructions
Preheat the oven to 190˚C.
Place the pumpkin, onion and garlic in a bowl. Drizzle with the olive oil, season with the salt and pepper, and toss to combine. Finely chop half of the sage leaves, toss with the pumpkin mixture, then spread evenly over a large baking tray. Bake for 50 minutes, turning tray halfway, or until the pumpkin is soft.
Meanwhile, cook the pasta in a saucepan of boiling salted water until al dente. Drain and set aside.
Heat 2 tbsp olive oil in a large frying pan over medium heat. Add the remaining sage leaves and cook until crisp, for about 1 minute. Remove with a slotted spoon, lightly salt, then crumble.
Return the pan to heat. Add the pasta and pumpkin mixture and cook for 3 minutes or until the pasta begins to crisp. Stir in the crumbled sage and pine nuts.
Serve with the parmesan on the side.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
