Thursday, March 29, 2007

Penne pasta with roast pumpkin, red onion, sage and nutmeg

This recipe featured as a recipe of the day by Sophie Zalokar in The West Australian Newspaper.

This was very simple to prepare and the flavours were delicious. My husband described the pasta dish as "posh pasta"

1/2 large Jarrahdale or Kent pumpkin peeled and cut into large chunks
olive oil
400 gm penne pasta
3 tablespoon extra virgin olive oil
1 red onion sliced
1/4 cup sage leaves
4 spring onions roughly chopped
1/2 - 1 whole nutmeg, grated ( I used a total of 3/4 teaspoon for my family's taste)
1 cup fresh Italian parsley, roughly chopped
grated Parmesan cheese

- preheat oven 240C
- place pumpkin in large baking tray and drizzle with enough olive oil to coat and roast in the oven until caramelised approximately 20-30 minutes
- meanwhile bring a large pot of salted water to the boil and cook pasta until al dente
- drain pasta and leave in the colander covered with lid.
- heat the 3 tablespoon extra virgin olive oil in the pasta pot and fry the red onion and sage on high until golden brown.
- add spring onions and continue to cook until wilted
- now toss the pasta through the onion/herb mix together with the roasted pumpkin, half the grated nutmeg and Italian parsley
serve with the remaining grated nutmeg sprinkled over the top and the grated Parmesan on the side

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