House and Leisure (South Africa) - - Leisure Food -

500g peeled, cubed but­ter­nut 2 gar­lic cloves, peeled 1t chilli flakes, or to taste 4T olive oil 20 large sage leaves 400g mafal­dine pasta* 250ml good-qual­ity hot veg­etable stock 250ml cream Salt and pep­per, to taste Grated Parme­san and 80ml toasted pine nuts, to serve Pre­heat the oven to 180ºC. Toss the but­ter­nut, gar­lic and chilli in 2T of olive oil, place on a bak­ing tray and cover with foil. Roast for 30 min­utes or un­til soft.

In the mean­time, heat 2T olive oil in a small pan and fry the sage leaves for about 30 sec­onds un­til crisp, but still green. Drain on pa­per towel.

Cook the pasta ac­cord­ing to the man­u­fac­turer’s in­struc­tions, drain and set aside, keep­ing hot.

Mix the stock with the cream and bring to a sim­mer. Re­move from the heat and pour into a blender. Add the but­ter­nut and process un­til smooth, ad­ding a lit­tle more wa­ter if needed. Ad­just the sea­son­ing to taste.

Stir through the hot pasta and top with sage leaves, grated Parme­san and pine nuts. Serve im­me­di­ately. SERVES 4 *Or any rib­bon-shaped pasta.

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