- 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
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.