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Roast pumpkin and sage pasta
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Savory roasted pumpkin, leek, and sage combined with black rice pasta and chia seeds make a delicious and easy meal.
Ingredients:
  • 1kg Kent pumpkin, seeded, peeled, cut into 2cm pieces
  • 1 leek, white part only, thinly sliced
  • 3 garlic cloves, unpeeled
  • 20 sage leaves
  • 60ml olive oil
  • 225g pkt Organic Black Rice Pasta with Chia
  • 60g baby rocket leaves
  • Shaved parmesan, to serve
Instructions:
  • Preheat oven to 180°C. Toss pumpkin, leek, garlic, sage, and 1 tablespoon oil in a bowl. Spread mixture on a baking tray in a single layer. Season. Roast, turning occasionally, until pumpkin is tender, about 25-30 minutes.
  • Cook the pasta in a large pot of boiling water until al dente, about 5-7 minutes. Drain the pasta.
  • Peel and finely chop garlic. In a hot frying pan, cook butter, garlic, and oil until butter melts. Remove from heat and add pumpkin mixture, pasta, and rocket. Gently combine.
  • Portion out the pasta mixture into individual serving bowls and garnish with Parmesan before serving.

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