PENNE WITH PAN ROASTED BUTTERNUT AND SAGE
Ina Paarman
Serves 4 - 6.
Pan roasting the butternut gives delicious flavour depth to this economical vegetarian main course. If fresh sage is a problem, use basil or half the amount of fresh rosemary.
SAUCE
3 tbsp butter (45 ml)
2 tbsp canola oil (30 ml)
± 16 sage leaves
1 medium size butternut ± 750 g - 1 kg - peeled and cubed 2 cm x 2 cm
1 bunch spring onions - finely sliced with most of green tops
1 tsp Ina Paarman's Seasoned Sea Salt (5 ml)
2 tsp sugar (10 ml)
1 tbsp Ina Paarman's White Sauce Powder (15 ml)
2 cups water (500 ml)
1 tsp Ina Paarman's Vegetable Stock Powder (10 ml)
1 tbsp fresh lemon juice (15 ml)
PASTA
400 - 500 g penné
2 tbsp olive or canola oil (30 ml)
Ina Paarman's Green Onion Seasoning
TO SERVE
¼ cup grated pecorino or cheddar cheese (60 ml)
reserved spring onion
reserved fried sage
Warm a large heavy based frying pan.
Add butter and oil, when the butter foams add the sage leaves and just crisp them.
Remove sage with a slotted spoon and keep on one side.
Add cubed butternut in an even layer and cook over high heat, without stirring, until the butternut begins to caramelize to a spotty brown colour.
Stir and continue browning the butternut for another 4 - 5 minutes.
Add spring onions, reserve a little for garnish, Seasoned Sea Salt, sugar and White Sauce Powder, stir to blend.
Add water and Vegetable Stock Powder.
Simmer for about 5 minutes with a lid on until the butternut is tender.
Add the lemon juice and taste for seasoning. In the meantime, cook the pasta according to packet instructions.
Drain and toss with oil and Green Onion Seasoning to taste.
Top pasta with butternut mixture.
Top with grated cheese, reserved spring onions and crispy sage leaves.
CHEF'S TIP
Do not use goats milk percorino - the flavour is too strong and it overpowers the butternut.
