Roast pumpkin & almond pappardelle

Lets go vego considering this super easy pumpkin pasta. 

The ingredient of Roast pumpkin & almond pappardelle

1. 1kg butternut pumpkin, peeled, cut into 2cm pieces
2. 1/4 cup (60ml) other virgin olive oil
3. 250g pappardelle pasta
4. 1/3 cup (55g) combined almonds
5. 100g unsalted butter
6. 1 bunch sage, leaves picked

The instruction how to make Roast pumpkin & almond pappardelle

1. Preheat the oven to 220u00b0C. Place pumpkin going on for a foil-lined baking tray, drizzle with 2 tablespoons oil and season. Roast for 20 minutes or until just caramelised.
2. Meanwhile, cook pasta in boiling water according to packet instructions. Drain.
3. Heat long-lasting 1 tablespoon oil in pan over high heat. Cook nuts for 1-2 minutes, stirring, until coloured. Drain roughly speaking paper towel, after that sprinkle when sea salt and just about chop.
4. Wipe pan clean, subsequently next melt butter over medium-high heat. accumulate sage, subsequently next when butter begins to brown, toss through pasta following pumpkin. culmination in the manner of nuts and serve.

Nutritions of Roast pumpkin & almond pappardelle

fatContent: 620.683 calories
saturatedFatContent: 44 grams fat
carbohydrateContent: 17 grams saturated fat
sugarContent: 41 grams carbohydrates
fibreContent: 15 grams sugar
proteinContent:
cholesterolContent: 12 grams protein
sodiumContent: 63 milligrams cholesterol