Kale, Pumpkin and Sage Pasta


1kg butternut pumpkin, peeled, remove seeds and cut into 2cm cubes

5 garlic cloves

2 tbsp olive oil

1 bunch sage leaves

1/2 cup almonds, roughly chopped

400g penne pasta, though any pasta will do

195g pesto

200g kale, trimmed and shredded

Salt and pepper


Preheat oven to 200C.

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. Bake for 10 minutes.

Place the sage, almond and remaining oil in a bowl and toss to coat.

Add the sage mixture to the tray with the pumpkin and bake 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 according to the packet instructions or until al dente. Remove from the heat. Drain, reserving 1 1/2 cups 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.


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