This easy pappardelle recipe pairs pumpkin with pasta the Italian way. Any squash roasted in this way is also delicious as a side dish with meat and fish or added to risottos and curries.
Preparation time: 15 minutes
Cooking time: 40 minutes
Serves 2
800g (1lb 12oz) pumpkin, butternut or winter squash, deseeded and cut into large chunks
3tbsp olive oil
200g (7oz) pappardelle pasta
50g (2oz) rocket
8 sage leaves, chopped
fresh Parmesan, to serve
1 Preheat the oven to 180 C, 160 C fan oven, 350 F, gas 4. Put the pumpkin into a small roasting tin, add 2tbsp of the olive oil, plenty of seasoning and toss well. Roast for about 40 minutes or until tender.
2 Meanwhile, bring a large pan of salted water to the boil. When the pumpkin is ready, cook the pasta until tender. Drain, return to the pan, then add the rocket, sage and pumpkin. Mix together over a gentle heat with remaining olive oil until the rocket has wilted, then serve with a good grating of fresh Parmesan cheese.
Per serving: 562cals, 20g fat, 3g saturated fat, 86g carbohydrate
