Plant-Based Pumpkin & Sage Fusilli
with Pangrattato & Pear-Walnut Salad- Gluten
- Wheat
- Walnut
- Soy
- Eggs
- Soy
- May contain traces of allergens
- Milk
- Peanuts
- Sesame
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pistachio
- Pecan
When you have plant-based cooking cream handy, anything is possible...starting with this delight of a pasta dish! Bring out the natural sweetness of the pumpkin by popping it in the oven to roast, then stir it through the creamy sage sauce along with the al dente fusilli for the perfect balance of flavours. Serve with a sharp and sweet salad for extra crunch and to cut the richness. *The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Kent Pumpkin
1 packet
fusilli
(Contains: Gluten, Wheat; May be present: Eggs, Soy.)
1
pear
1
cucumber
1 bag
sage
1
red onion
1 packet
walnuts
(Contains: Walnut; May be present: Soy, Milk, Peanuts, Sesame, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
3 clove
garlic
½ packet
panko breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Plant-Based Cooking Cream
(Contains: Soy;)
1 packet
vegetable stock powder
1 bag
rocket leaves
1 sachet
Nan's special seasoning
Not included in your delivery
1
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Bring a large saucepan of salted water to the boil. Cut the kent pumpkin into bite-sized chunks. Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
TIP: Peel the pumpkin if you prefer!
While the pumpkin is roasting, cook the fusilli in the boiling water until ‘al dente’, 12 minutes. Reserve some pasta water (1/3 cup for 2 people / 2/3 cup for 4 people), then drain the pasta and return to the saucepan.
TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.
While the pasta is cooking, thinly slice the pear into wedges. Thinly slice the cucumber. Thinly slice the red onion. Roughly chop the sage and walnuts. Finely chop the garlic. In a large frying pan, heat a generous drizzle of olive oil over a medium-high heat. Cook the panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. Add 1/2 the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion, stirring, until softened, 4-5 minutes. Add the sage, Nan's special seasoning and remaining garlic and cook until fragrant, 1 minute. Stir in the plant-based cooking cream, vegetable stock powder and reserved pasta water. Simmer until slightly reduced, 1-2 minutes.
While the sauce is simmering, combine a drizzle of balsamic vinegar and olive oil and a pinch of pepper in a large bowl. Add the pear, cucumber and rocket leaves. Toss to combine and set aside. When the sauce is ready, remove from the heat and stir through the pasta and roasted pumpkin.
Divide the plant-based pumpkin and sage fusilli between bowls. Sprinkle with the pangrattato. Serve with the pear-walnut salad.
