Penne with pumpkin and walnut crema

Penne with pumpkin and walnut crema

By
From
Feel Good Food
Serves
4
Photographer
Chris Chen

Here’s my version of a creamy vegetable sauce – without the cream. The sauce is sweet and nutty all in one mouthful. I often use this sauce as a filling for bakes or lasagne. You can also fold the penne into the sauce and bake it in the oven to make pasta al forno.

Ingredients

Quantity Ingredient
400g pumpkin, chopped into large chunks
1/2 onion, sliced into wedges
2 garlic cloves, unpeeled
1/3 cup extra virgin olive oil
sea salt
2 tablespoons orange juice
1 teaspoon orange zest, finely grated
1 tablespoon white miso
100g penne rigate
180g broccoli florets
2 tablespoons basil leaves, finely sliced
8 pitted green olives, sliced
100g walnuts, roasted and ground
freshly ground black pepper

Method

  1. Preheat the oven to 175°C. Place the pumpkin, onion and garlic in a baking tray. Drizzle with 3 tablespoons oil and sprinkle with some sea salt. Bake for about 45 minutes, or until the pumpkin is soft. Allow to cool, then remove the skin from the pumpkin and garlic.
  2. Place the pumpkin, onion and garlic in a food processor with the orange juice and zest, miso, half the walnuts and the remaining oil. Process to make a smooth purée. Add more orange juice for a thinner sauce. Season to taste.
  3. Cook the pasta in a saucepan of salted boiling water for about 6 minutes, or until almost al dente. Add the broccoli florets to the boiling water with the penne and blanch for 2–3 minutes, or until tender. Drain the penne and broccoli and toss together with the pumpkin sauce.
  4. Serve the penne with basil, olives and the remaining chopped walnuts scattered on top.
Tags:
healthy
wholefoods
diet
low-fat
low fat
SBS
simple
easy
weeknight
midweek
mid-week
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