https://www.copymethat.com/r/1lMjYPABo/roasted-pumpkin-rosemary-and-goats-chees/
138621326
BWAAlrq
1lMjYPABo
2024-05-20 16:09:51
Roasted Pumpkin, Rosemary and Goats Cheese Pasta Bake
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Ingredients
- 800 g Kent pumpkin, peeled, seeded and cut into small chunks
- 2 tbsp olive oil
- 2 tbsp finely chopped rosemary leaves
- 2 tsp sea salt flakes
- pinch freshly ground black pepper
- 500 g pulse penne
- 130 g (1 cup) fresh or frozen peas
- 200 ml crème fraiche
- 150 g goat’s cheese
- pinch of grated nutmeg
- 100 g (1 cup) finely grated Parmigiano Reggiano
- subheading: Cook's notes:
- Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.
Steps
Directions at sbs.com.au
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