Butternut, sage and Parmesan pappardelle recipe
With pasta dishes, less is almost always more. Using only five ingredients and requiring minimal prep, this is one of the best.
Preparation time: 15 minutes
Cooking time: 35 minutes
Serves 4
1 butternut squash, peeled, deseeded and cut into large chunks
3tbsp olive oil, plus extra for drizzling
400g (14oz) pappardelle pasta
large handful fresh sage leaves
small handful Parmesan cheese, finely grated, to serve
1 Heat the oven to 200 C, 180 C fan, 400 F, gas 6. Place the butternut chunks in a roasting tray and drizzle with 2tbsp of the olive oil. Season very well with sea salt and black pepper and roast for about 30 minutes, until the edges are blackened and crisp.
2 Meanwhile, cook the pasta according to the packet instructions until al dente and heat the remaining tablespoon of oil in a frying pan. Fry the sage in the oil until the leaves have crisped up slightly. When the butternut is done, transfer to the frying pan and coat well with the oil and sage.
3 Drain the pasta, toss through the butternut, sage and oil, season and serve with the Parmesan sprinkled over, plus a drizzle of good-quality olive oil.
Per serving: 530 calories, 14g fat (3g saturated), 91g carbohydrate
