CREAMY BUTTERNUT PASTA
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.