Pappardelle with Roasted Pumpkin and Double Mustard Whipped Mozzarella
Ingredients
Pumpkin and Sauce
- 1.5 kilograms pumpkin (use butterkin, butternut or crown), peeled, deseeded and cut into small wedges
- olive oil for cooking
- sea salt and ground pepper
- 3 tablespoons cream
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, crushed
- 1 teaspoon each sea salt and freshly grated nutmeg
- ½ teaspoon chilli flakes
TO COOK AND SERVE
- 2 tablespoons extra virgin olive oil
- handful sage leaves
- 500 grams pappardelle
- Double Mustard Whipped Mozzarella, see recipe below
- ⅓ cup pine nuts, toasted
Instructions
- 1
Pumpkin and Sauce - Preheat the oven to 180°C fan bake.
- 2
Pumpkin and Sauce - Put the pumpkin on a large baking tray, toss with some olive oil and season with salt and pepper. Roast until tender, about 25 minutes.
- 3
Pumpkin and Sauce - Put half the pumpkin into a food processor along with the cream, extra virgin olive oil, garlic, salt, nutmeg and chilli. Blend until smooth. Cover the remaining pumpkin to keep warm.
- 4
TO COOK AND SERVE - Heat the oil in a large frying pan and cook the sage leaves until crisp. Drain on kitchen towels.
- 5
TO COOK AND SERVE - Cook the pasta in a large pot of salted boiling water according to the packet instructions. Take out ½ cup of the pasta cooking water then drain the pasta.
- 6
TO COOK AND SERVE - Put the pasta back into the hot pot and add the pumpkin sauce and enough of the reserved cooking water so the sauce easily coats the pasta.
- 7
TO COOK AND SERVE - Divide the pasta among warm serving bowls and nestle in the remaining pumpkin. Top with spoonfuls of the Whipped Mozzarella, the sage leaves and a drizzle of extra virgin olive. Serve any remaining whipped mozzarella separately.
