Penne with pumpkin and walnut crema

By: Tony Chiodo
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

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.
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.
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.
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

Penne with pumpkin and walnut crema

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