Surprise and delight yourself or your guests with this out-of-the-ordinary pasta dish. Al dente pappardelle pasta is coated in an oven roasted butternut & onion sauce, made with fresh cream. Elevated with earthy spinach, crispy sage leaves, toasted peanuts, crumblings of feta and your culinary talent, Chef!
Butternut Pappardelle Pasta
Butternut Pappardelle Pasta
with crispy fried sage & a peanut feta crumble
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Butternut
- Danish-style Feta
- Fresh Cream
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Ground Nutmeg
- Lemon Juice
- Onion
- Pappardelle Pasta
- Peanuts
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
BUTTERNUT & ONION MEDLEY
Preheat the oven to 200°C. Spread the butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 25-30 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Butternut - 250g
Onion - 1
Garlic Clove - 1
Pappardelle Pasta - 125g
Fresh Sage - 3g
Fresh Cream - 80ml
Lemon Juice - 15ml
Spinach - 40g
Ground Nutmeg - 1,5ml
Peanuts - 15g
Danish-style Feta - 30g
BUTTERNUT & ONION MEDLEY
Preheat the oven to 200°C. Spread the butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 25-30 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Butternut - 500g
Onion - 1
Garlic Cloves - 2
Pappardelle Pasta - 250g
Fresh Sage - 5g
Fresh Cream - 160ml
Lemon Juice - 30ml
Spinach - 80g
Ground Nutmeg - 3ml
Peanuts - 30g
Danish-style Feta - 60g
BUTTERNUT & ONION MEDLEY
Preheat the oven to 200°C. Spread the butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Butternut - 750
Onion - 1
Garlic Cloves - 3
Pappardelle Pasta - 375g
Fresh Sage - 8g
Fresh Cream - 240ml
Lemon Juice - 45ml
Spinach - 120g
Ground Nutmeg - 4,5ml
Peanuts - 45g
Danish-style Feta - 90g
BUTTERNUT & ONION MEDLEY
Preheat the oven to 200°C. Spread the butternut pieces and the onion quarters on a roasting tray. Coat in oil, ½ the grated garlic, and seasoning. Roast in the hot oven until the butternut is golden and soft, 30-35 minutes (shifting halfway).
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
CRISPY SAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the rinsed sage leaves until crispy, 5-10 seconds. (To make this easier, use tongs if you have them!) Remove from the pan, reserving the sage oil, and drain on paper towel.
NOW FOR THE CREAMINESS
When the butternut and the onion are cooked, place in a blender with the remaining garlic, the cream, ½ the lemon juice, and seasoning. Blitz until smooth. Add the reserved pasta water in 10ml increments until desired consistency. Return the pan with the sage oil to medium-high heat. When hot, add the butternut sauce, the rinsed spinach, and the nutmeg (to taste). Cook until the spinach has wilted and the sauce is thickened. Stir through the cooked pasta.
CHOP & CRUMBLE
Place the chopped peanuts in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan. In a small bowl, combine the toasted peanuts, the crumbled feta, and a drizzle of olive oil.
PERFECT PAPPARDELLE
Dish up the butternut pappardelle. Top with the crispy sage leaves and the peanut feta crumble. Drizzle over the remaining lemon juice (to taste). Dinner is served!
Butternut - 1kg
Onion - 1
Garlic Cloves - 4
Pappardelle Pasta - 500g
Fresh Sage - 10g
Fresh Cream - 320ml
Lemon Juice - 60ml
Spinach - 160g
Ground Nutmeg - 6ml
Peanuts - 60g
Danish-style Feta - 120g
Woolies Products in this dish
