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Creamy pumpkin, sage, broccolini and kale pasta

  • 0:10 Prep
  • 0:35 Cook
  • 4 Servings


  • 500g peeled butternut pumpkin, cut into 4cm pieces
  • Dried chilli flakes, to taste
  • 250g spiral spelt pasta
  • 2 bunches broccolini, trimmed, cut into 4cm lengths
  • 2 teaspoons extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 garlic cloves, thinly sliced
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon chopped fresh sage
  • 100g trimmed kale leaves, roughly chopped
  • 125ml (1/2 cup) Philadelphia Light Cream for Cooking
  • Baby parsley leaves, to serve (optional)


  • 1
    Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray. Sprinkle with chilli flakes. Spray lightly with olive oil. Bake for 25 minutes or until golden and tender.
  • 2
    Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente, adding broccolini for the last 2 minutes of cooking time. Drain. Return to saucepan.
  • 3
    Heat the oil in a large non-stick frying pan over medium heat. Cook the onion, stirring, for 5 minutes or until soft. Add the garlic, lemon rind and sage. Cook for 1 minute or until aromatic. Add the kale and cook, stirring, for 2 minutes or until wilted.
  • 4
    Add the kale mixture and roasted pumpkin to the pasta. Add in the cream and toss to combine. Season. Divide among plates and sprinkle with parsley, if using.

Source: taste.com.au


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