Pasta with Roast Pumpkin, Sage & Truffle Oil
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Easy
Elevate your pasta with our take on the classic truffle and sage combination. A rich winter pasta dish made with seasonal roast pumpkin, it is sure to warm your soul on chilly nights. The truffle oil adds a rich depth of flavour and the crispy fried onions top this dish off with a satisfying crunch.
Ingredients
- 350g squash, chopped into 2cm cubes
- 1 tbsp olive oil
- 200g pasta
- 20g butter
- 6-8 medium sage leaves
- 50g gorgonzola, broken into small pieces
- Truffle oil
- 2 tbsp Lara Walnut quarters
- 2 tbsp crispy fried onions (ready-made)
Method
- Pre-heat oven to 200C. Toss squash in olive oil and roast for 35 minutes, or until soft.
- Boil the pasta in well salted water. In a large frying pan, fry sage leaves in butter until crisp - lift out leaves with a slotted spoon onto a piece of kitchen paper.
- When the pasta is a minute short of being cooked. Save a mug of pasta cooking water, and drain the pasta. Tip the drained pasta into the frying pan with butter, toss well and add back ½ a mug of the cooking water. Simmer and stir until glossy. Stir through the cooked squash, gorgonzola, and drizzle with truffle oil.
- Divide into two bowls, and sprinkle over walnuts, sage leaves and crispy onions
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