Pappardelle with Pumpkin, Mushrooms, Chestnuts and Sage.
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Pappardelle with Squash, Chestnuts, Mushrooms and Sage

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2
Author Chris Mosler @thinlyspread

Ingredients

  • 150 g Pappardelle pasta
  • 300 g squash deseeded, peeled and chopped into bite size chunks
  • 2 tbsp olive oil
  • 4 cloves of garlic peeled and finely chopped
  • 150 g chestnut mushrooms sliced
  • 50 g chestnuts finely chopped
  • 1 tbsp fresh sage chopped
  • salt and black pepper
  • vegan parmesan cheese to serve optional

Instructions

  • Preheat your oven to 190C
  • Place your squash in a baking tray, drizzle with one tablespoon of the olive oil and sprinkle with a little salt and black pepper, shake to coat and roast for 30-40 minutes, stirring occasionally, until the squash is soft and beginning to brown
  • Bring a large pan of water to the boil, add a pinch of salt and cook the pappardelle according to the packet instructions until al dente, drain well
  • While the pasta is cooking heat the remaining oil in a large frying pan and sauté the mushrooms until they have released their juices and the juices have fried off, add the garlic, sage, chopped chestnuts, cooked squash and cook gently for 2 minutes
  • Add the drained pasta to the frying pan of veg and use two forks to toss it all together
  • Serve topped with freshly grated vegan cheese and ground black pepper to taste