Pump­kin al­fredo with fet­tuc­cine, crispy sage and pepi­tas

serves / 4 prep / 20 min­utes cook / 1 hour

The Western Star - - TASTE - Recipe by Jo-Anne Wood­man Photo by Jeremy Si­mons

In­gre­di­ents

800g kent pump­kin, peeled, cut into 5cm pieces

3 large gar­lic cloves, un­peeled

1 tbsp ex­tra-vir­gin olive oil 2 tbsp pepi­tas

50g but­ter

20g pkt fresh sage leaves 2 large french shal­lots, finely chopped

1⁄2 whole nut­meg, finely grated, plus ex­tra, to serve 300ml pour­ing cream 400g fresh fet­tuc­cine 40g (1⁄2 cup) finely grated parme­san or veg­e­tar­ian hard cheese

1. Pre­heat the oven to 200C/180C fan-forced. Line a large baking tray with baking pa­per. Place pump­kin and gar­lic on pre­pared tray. Driz­zle with oil. Sea­son. Toss to coat. Roast for 40-45 min­utes or un­til the vegetables are golden and ten­der. Set aside for 10 min­utes to cool slightly.

2. Peel the gar­lic. Place the pump­kin and gar­lic in a food pro­ces­sor and process un­til smooth. Set aside.

3. Heat a large, deep fry­ing pan over medium heat. Add the pepi­tas and cook, stir­ring, for 1-2 min­utes or un­til golden and start­ing to pop. Trans­fer to a plate. Sea­son with salt. Set aside.

4. Melt half the but­ter in the pan. Add sage leaves. Cook, turn­ing, for 2 min­utes or un­til golden. Trans­fer to a plate lined with pa­per towel to drain. Pour the pan juices into a small jug and re­serve. Melt the re­main­ing but­ter in the pan over medium heat. Add the shal­lots. Cook, stir­ring, for 3-4 min­utes or un­til soft­ened. Add the pump­kin mix­ture and nut­meg to the pan. Re­duce heat to low and add the cream. Sea­son. Cook, stir­ring of­ten, for 2-3 min­utes, un­til warmed through.

5. Cook the pasta in a large saucepan of salted boil­ing wa­ter for 3-4 min­utes or un­til al dente. Drain, re­serv­ing 3⁄4 cup cook­ing liq­uid. Re­turn the pasta to the pan.

6. Add pump­kin mix­ture, parme­san and 1⁄2 cup cook­ing liq­uid to pasta. Toss to com­bine, ad­ding the re­main­ing cook­ing liq­uid if needed. Di­vide among bowls. Driz­zle with the re­served pan juices. Top with pepi­tas, sage and ex­tra nut­meg.

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