Creamy penne with roasted pumpkin and black olives
Chef:
Leaves Pure Food
Prep:
20 mins
Cook:
30 mins
The sweetness of the pumpkin, the richness of the cream, the intense flavour of the black olives and kick of the garlic pasta all work together to make a perfectly delicious dinner. Buon appetito!
Pumpkin, cubed
Olive oil
Salt
Pepper
Rosemary
¼ of an onion, sliced
¼ of a tub of cream
Leaves' Penne with garlic
Black olives
Fresh basil leaves
Parmesan to taste
Preheat the oven to 180°C / 350°F / Gas Mark 4.
Peel and dice the pumpkin in cubes about 1.5cm long.
Put in a bowl with enough oil to lightly coat and toss with salt and pepper to taste. Place the pumpkin on an oven tray with the rosemary and cook for about 30 minutes in the oven.
Put a pot of salted water to boil.
Add a drop of oil and the sliced onions to a pan. Add the cream when golden and allow it to sit over medium heat for 5-10 minutes.
Season with salt and pepper to taste. When ready set aside.
When the pumpkin is ready save a third of the dices and add the rest with the cream sauce. Pour in a blender and mix until smooth.
Cook the pasta for 5 minutes until al dente.
When the pasta is ready mix in with the pumpkin and cream sauce and the black olives.
Plate while still warm and top with the pieces of roasted pumpkin saved earlier with a few leaves of fresh basil.
Finish with parmesan to taste.
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Cheese, Pasta & Noodles, Oil, Olives, Herbs
Recipe Type
Easy, Entertaining, Pasta/Noodles, Vegetarian, Left Overs
Level of Difficulty
Easy
Thanks to their partnership with Make A Wish Ireland, for every pack of pasta purchased the consumer is helping to make a child happy - their goal is to grant wishes to children with life-threatening conditions.
