Serves: 4-6
Ingredients:
500g Trofie Pasta
600g Pumpkin, peeled & cubed
Blu Estate’s Garlic Infused EVOO
Salt & Pepper
To Blend:
½ cup Water
For the Sauce:
3 tbsp Mascarpone cheese
Blu Estate’s reserve Quality EVOO
Pasta Water
3 tbsp grated Parmigiano or Pecorino cheese
Fresh Sage Leaves
Salt & pepper
Method:
1.Preheat oven to 180oC (fan-forced).
2.Peel and cube the pumpkin and place onto a lined baking tray. Drizzle Blu Estate’s Garlic Infused EVOO and season with salt & pepper. Roast for approximately 45 minutes.
3.Once the pumpkin is ready. Transfer to a food processor, add ½ cup of water and blend until smooth.
4.Place a pot of salted water on to boil. Once boiling, add pasta and cook as per packet instructions.
5.At the same time, add a tablespoon or 2 of Blu Estate’s Reserve Quality EVOO of a hot saucepan. Add sage leaves to your liking (reserving a few for garnish). Allow the sage to crisp. Pour the blended pumpkin into the saucepan, heat through on low heat. Add the mascarpone cheese and parmigiano (or pecorino), combine. Add pasta water as needed, ½ cup at a time. Allow to emulsify and loosen up to a sauce consistency.
6.Add cooked pasta and mix through the pumpkin thoroughly. Serve with grated cheese, freshly cracked pepper and a garnish of sage leaves.
