Donna Hay’s kale, pumpkin and sage quinoa pasta
1kg butternut pumpkin (squash), peeled, deseeded and cut into 2cm cubes
5 cloves garlic, skins on
sea salt and cracked black pepper
2 tablespoons extra virgin olive oil
1 bunch sage leaves
½ cup (80g) almonds, roughly chopped
400g multigrain penne with quinoa (see note, page 73)
¾ cup (195g) basil pesto
200g kale, trimmed and leaves shredded
Preheat oven to 200°C (400°F). Place the pumpkin, garlic, salt, pepper and half the oil in a large bowl and toss to coat. Place on a large oven tray lined with non-stick baking paper. Cook for 10 minutes. Place the sage, almond and remaining oil in a medium bowl and toss to coat. Add the sage mixture to the tray with the pumpkin and cook for a further 10 minutes or until the pumpkin is tender and sage is crispy.
Squeeze the garlic out of their skins and mash with a fork. Set aside.
Cook the pasta in a large saucepan of salted boiling water for 6 minutes or until al dente. Remove from the heat. Drain, reserving 1½ cups (375ml) of the cooking liquid.
Return the pasta and cooking liquid to the pan. Add the pesto, garlic, pumpkin mixture, kale, salt and pepper. Toss to combine. Divide between bowls to serve.
+ Find quinoa penne in the health food stores.
This recipe is from Donna’s fourth issue of Fresh + Light – your guide to a wholesome and warming winter. With nourishing chicken soups, power-packed noodle stir-fries, easy homemade granolas and decadent, good-for you cakes, there’s more than 75 new recipes to start cooking now.
The issue in on sale now online, in newsagents and supermarkets + the digital edition is available on the App Store
You can also follow them here @freshandlight
A HUGE thank you to Donna and her team for sharing this recipe with us. xxx
+ stay tuned, we have more recipes to share : )
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