Roasted Pumpkin Pappardelle

With sage, tomatoes and caramelised onions

prep
10 MINS
cook
25 MINS
serves
4
prep
10 MINS
cook
25 MINS
serves
4

Ingredients

  • 500g peeled butternut pumpkin, cut into 2cm cubes
  • 1 tablespoon olive oil
  • 12 sage leaves
  • 375g fresh pappardelle pasta, cooked
  • 400g jar Providore Series Vine Ripened Tomatoes With Caramelised Baby Onions sauce
  • shaved parmesan, for garnish

Method

Step 1

Combine pumpkin and oil in a large bowl and season to taste. Toss well to coat in oil. Place pumpkin on a baking paper lined tray. Cook in a preheated oven at 190°C for 25 minutes before adding sage leaves and cooking for a further 5 minutes until pumpkin is golden and sage is crisp.

Step 2

Meanwhile cook pasta following packet directions. Drain and keep warm.

Step 3

Heat Providore Series sauce in a saucepan and toss through hot pasta. Serve pasta and sauce topped with roasted pumpkin, sage leaves and a drizzle of extra olive oil. Garnish with parmesan.


Tip

Substitute sweet potato for the pumpkin, if desired.