BROUGHT TO YOU BY Maille
More than just a sauce or a condiment, Maille mustards can be incorporated into all manner of dishes to amp up depth and flavour. Whether using the textured, seedy goodness of Maille Wholegrain Mustard, or the smooth and punchy Maille Dijon, or both, Maille is an essential ingredient in the fridge or pantry.
Serves: 4
INGREDIENTS
1.5 kilograms pumpkin (use butterkin, butternut or crown), peeled, deseeded and cut into small wedges
olive oil for cooking
sea salt and ground pepper
3 tablespoons cream
1 tablespoon extra virgin olive oil
2 cloves garlic, crushed
1 teaspoon each sea salt and freshly grated nutmeg
½ teaspoon chilli flakes
TO COOK AND SERVE
2 tablespoons extra virgin olive oil
handful sage leaves
500 grams pappardelle
Double Mustard Whipped Mozzarella, see recipe below
⅓ cup pine nuts, toasted
METHOD
Preheat the oven to 180°C fan bake.
Put the pumpkin on a large baking tray, toss with some olive oil and season with salt and pepper. Roast until tender, about 25 minutes.
Put half the pumpkin into a food processor along with the cream, extra virgin olive oil, garlic, salt, nutmeg and chilli. Blend until smooth. Cover the remaining pumpkin to keep warm.
TO COOK AND SERVE: Heat the oil in a large frying pan and cook the sage leaves until crisp. Drain on kitchen towels.
Cook the pasta in a large pot of salted boiling water according to the packet
instructions. Take out ½ cup of the pasta cooking water then drain the pasta. Put the pasta back into the hot pot and add the pumpkin sauce and enough of the reserved cooking water so the sauce easily coats the pasta.
Divide the pasta among warm serving bowls and nestle in the remaining pumpkin. Top with spoonfuls of the Whipped Mozzarella, the sage leaves and a drizzle of extra virgin olive. Serve any remaining whipped mozzarella separately.
Check out maille.com.au for more Maille inspiration, or visit uk.maille.com/blogs/recipes for all Maille recipes.
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