kale, pumpkin and sage quinoa pasta

  • 1kg butternut pumpkin (squash), peeled, deseeded and cut into 2cm cubes
  • 5 cloves garlic (with skins on)
  • sea salt and cracked black pepper
  • 2 tablespoons extra virgin olive oil
  • 1 bunch sage leaves
  • ½ cup (80g) almonds, roughly chopped
  • 400g multigrain penne with quinoa+ 
  • ¾ cup (195g) basil pesto
  • 200g kale, trimmed and leaves shredded
  1. Preheat oven to 200°C (400°F). Place the pumpkin, garlic, salt, pepper and half the oil in a large bowl and toss to coat. 
  2. Place on a large oven tray lined with non-stick baking paper. Cook for 10 minutes. 
  3. Place the sage, almond and remaining oil in a medium bowl and toss to coat. 
  4. Add the sage mixture to the tray with the pumpkin and cook for a further 10 minutes or until the pumpkin is tender and sage is crispy. 
  5. Squeeze the garlic out of their skins and mash with a fork. Set aside.
  6. Cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Remove from the heat. Drain, reserving 1½ cups (375ml) of the cooking liquid. 
  7. Return the pasta and cooking liquid to the pan. Add the pesto, garlic, pumpkin mixture, kale, salt and pepper. Toss to combine. Divide between bowls to serve.  Serves 4.

+ Find quinoa penne in health food stores. 

RATE THIS RECIPE:
Reader ratings (0)

There are no comments for this entry yet.

YOU MIGHT ALSO LIKE

JOIN OUR NEWSLETTER

SIGN UP WITH YOUR EMAIL BELOW:

REGISTER