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pitted Kalamata olives

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Pasta with creamy pumpkin sauce and olives

20 minutes

Pasta with creamy pumpkin sauce and olives

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

500 g pumpkin, diced
2 T olive oil
Sea salt and freshly ground black pepper, to taste
250 ml vegetable stock
125 ml cream
2 garlic cloves, crushed
350 g penne, cooked al dente
125 ml sage leaves
1 x 70 g Woolworths pitted green and kalamata olives, sachet
Grated Parmesan, for sprinkling

Method

Preheat the oven to 200°C.

Mix the pumpkin with the olive oil and season to taste. Roast for 30 minutes, or until soft and starting to catch.

Simmer the stock and cream with the garlic until slightly thickened. Toss with the drained, hot penne and roasted pumpkin. Season to taste.

Fry the sage leaves until crisp. Top the pasta with a few olives and fried sage leaves. Pass around the Parmesan at the table.

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Chorizo-and-olive butter hake parcels

Herby riso pasta salad

Chutney chicken

No-cook Puttanesca-and-ricotta toast

Olive-flecked pasta

15-minute puttanesca penne

Mediterranean couscous salad

Paprika- and butter bean-stuffed tomatoes

Rotisserie chicken with barley-and feta salad

Braised chicken with tomatoes and peppers

Pasta with creamy pumpkin sauce and olives

Pasta with creamy pumpkin sauce and olives

Ingredients

Method