Roast Pumpkin Pasta
with Walnuts & Burnt Butter Sauce
This wholegrain pasta is a symphony of subtle flavours and textures; you’re going to love it. Sweet, caramelised pumpkin creates a creaminess all by itself, while browned butter provides a nutty base for the crispy sage and toasted walnuts. All that’s left to do is to finish with some fresh Parmesan cheese.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
200 g
Spiral Pasta
(Contains Gluten;)
½
brown onion
400 g
pumpkin
1 bunch
sage
¼ cup
walnuts
(Contains Walnut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan. )
1 bag
baby spinach leaves
¾ block
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1 tbs
olive oil
50 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
To prepare the ingredients, thinly slice the brown onion. Peel the pumpkin and cut it into 1 cm cubes. Tear the sage leaves. Finely grate the Parmesan cheese and wash the baby spinach.
Bring a large saucepan of salted water to a boil. Add the wholemeal fusilli pasta and cook for 10 minutes or until ‘al dente’. Drain well and return to the saucepan off the heat.
Meanwhile, heat half of the olive oil in a medium frying pan over a medium-high heat. Add the brown onion and cook, stirring, for 3 minutes or until soft. Remove the onion from the frying pan.Heat the remaining oil in the same frying pan and add the pumpkin. Cook, without stirring, for 4 minutes or until it starts to caramelise on the bottom. Give the pan a shake to redistribute the pumpkin and then continue cooking for a further 4 minutes. Add the cooked onion, butter, sage and walnuts and continue cooking until the butter begins to brown and the sage crisps up (about 1-2 minutes). Remove from the heat and stir through the wholemeal spirals with the baby spinach (it will wilt as you stir it through).
Add the freshly grated Parmesan cheese and toss to coat well. Season to taste with salt and pepper and dress with extra olive oil to coat.