Creamy Pumpkin, Sage, Broccolini and Kale Pasta
Posted by: EdibleGarden Admin -
INGREDIENTS
- 500g peeled butternut pumpkin, cut into 4cm pieces
- Dried chilli flakes, to taste
- 250g spiral spelt pasta
- 2 bunches broccolini, trimmed, cut into 4cm lengths
- 2 tsp extra virgin olive oil
- 1 brown onion, finely chopped
- 3 garlic cloves, thinly sliced
- 1 tsp finely grated lemon rind
- 1 tbsp chopped fresh sage
- 100g trimmed kale leaves, roughly chopped
- 125ml (1/2 cup) Bulla Cooking Cream
- Baby parsley leaves, to serve (optional)
INSTRUCTIONS
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Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray. Sprinkle with chilli flakes. Spray lightly with olive oil. Bake for 25 minutes or until golden and tender.
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Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, adding broccolini for the last 2 minutes of cooking time. Drain. Return to saucepan.
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Heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, lemon rind and sage. Cook for 1 minute or until aromatic. Add the kale and cook, stirring, for 2 minutes or until wilted.
- Add the kale mixture and roasted pumpkin to the pasta. Add in the cream and toss to combine. Season. Divide among plates and sprinkle with parsley, if using.