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, plus extra for serving
  • 12 sage leaves
  • 375g fresh pappardelle pasta, cooked
  • 400g jar Prodivore d'Italia Vine Ripened Tomatoes with Caramelised Baby Onions Pasta Sauce
  • Shaved parmesan, for garnish

Method

Step 1

Toss pumpkin and oil in a large bowl and season to taste. 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 Prodivore d'Italia 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.