This pasta is a symphony of subtle flavours and textures that you’re going to love. Sweet, caramelised pumpkin creates a rich creaminess all by itself, while browned butter acts as a nutty base for toasted walnuts. Fragrant sage rounds out the gentle hum of flavours.
Always refer to the product label for the most accurate ingredient and allergen information.
Bring a large saucepan of salted water to the boil. Finely slice the red onion. Chop the peeled pumpkin into 1 cm cubes. Finely slice the silverbeet. Roughly chop the sage leaves. Finely grate the Parmesan cheese.
Add the farfalle (use suggested amount) to the boiling water and cook for 10 minutes, or until ‘al dente’. TIP: 'Al dente' means that the pasta is cooked through but still has a tiny bite of firmness. Note: Be sure to add the correct amount of pasta so your dish is balanced, just the way we planned it! Drain and return to the saucepan.
While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the walnuts and cook, stirring, for 3-4 minutes, or until toasted. Remove from the pan and set aside. Return the pan to the heat and add a drizzle of olive oil. Add the red onion and cook, stirring, for 3 minutes, or until softened. Remove the onion from the frying pan and set aside.
Return the pan to a medium-high heat and add another drizzle of olive oil. Once hot, add the pumpkin and cook, without stirring, for 4 minutes, or until the pumpkin begins to caramelise on the bottom. Shake the pan to redistribute the pumpkin and continue cooking for a further 4 minutes.
Add the red onion, silverbeet, butter, sage and walnuts to the pan with the pumpkin. Continue cooking until the butter begins to brown and the silverbeet wilts. Remove from the heat and stir through the farfalle. Sprinkle over the Parmesan cheese and add the salt (use suggested amount) and chilli flakes (if using). Toss to coat and season to taste with a pinch of pepper**.
Divide the pumpkin, sage and brown butter farfalle between bowls.