Thirty-minute meals: butternut and parsley penne

You will need:
* 750 grams pre-cut butternut squash cubes.
* A quarter cup extra virgin olive oil, plus more for drizzling.
* Salt and pepper.
* Freshly grated or ground nutmeg.
* 500 grams whole-wheat or whole-grain penne.
* One bunch flat-leaf parsley, stems and leaves separated, each finely chopped.
* Four large cloves garlic, minced.
* One piece fresh ginger, peeled, then grated or finely chopped.
* One chilli pepper, such as jalapeno, finely chopped, or one teaspoon crushed red pepper.
* One bunch spring onions, whites and greens separated, each finely chopped.
* One cup chicken or vegetable stock.
* A handful grated Parmesan cheese, plus more for garnish.

What to do:
Preheat the oven to 250 degrees Celsius. On a baking sheet, drizzle the squash with some of the extra virgin olive oil; season with salt, pepper and nutmeg. Roast until just tender and brown at the edges, about 17 to 20 minutes.
Meanwhile, bring a large pot of water to a boil, salt it, add the penne and cook until al dente. Drain the pasta; reserve one cup of starchy cooking water.
While the pasta is cooking, heat a quarter cup of extra virgin olive oil in a large pan over medium-high. Add the parsley stems, garlic, ginger, chilli and spring onion whites; swirl two to three minutes. Add the stock and reduce heat to simmer. Add half a ladleful of the pasta cooking water to the sauce. Add the pasta, parsley leaves, spring onion greens, squash and cheese to the pan. Stir to combine. Adjust the seasonings.
* Recipe obtained from www.rachaelraymag.com.

  AUTHOR
Carmen Norton

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