Creamy Pumpkin Penne & Walnut Crumb

Name: Creamy Pumpkin Penne & Walnut Crumb with Pear & Green Salad
Total time: 35 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; 1 Brown Onion; 1 packet peeled pumpkin pieces; 1 bag herbs; 1 packet walnuts; 1 pear; 1.5 tsp balsamic vinegar; 1.5 packet cream; 1 sachet vegetable stock powder; 1 bag salad leaves; 2 clove garlic; 1 packet penne; 1 packet Grated Parmesan Cheese

with Pear & Green Salad

Get up to $175 off

The star of this pasta night is the moreish creamy sauce, with roasted butternut pumpkin stirred through, it’ll melt in your mouth upon first bite. Topped off with a walnut crumb, your senses will be in for a very special treat.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Veggie

Allergens:

Tree Nuts

•Milk

•Gluten

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

Brown Onion

1 packet

peeled pumpkin pieces

1 bag

herbs

1 packet

walnuts

(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy. )

pear

1.5 packet

cream

(Contains: Milk; )

1 sachet

vegetable stock powder

1 bag

salad leaves

2 clove

garlic

1 packet

penne

(Contains: Gluten; May be present: Soy, Eggs. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

1.5 tsp

balsamic vinegar

Nutrition Values

Energy (kJ)3768 kJ

Fat41.6 g

of which saturates19.5 g

Carbohydrate101.3 g

of which sugars24 g

Protein24.8 g

Sodium1009 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Pan

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 220°C/200°C fan-forced. Bring a large saucepan of salted water to the boil. • Cut onion into wedges. • Place peeled pumpkin pieces and onion on a lined oven tray. Drizzle with olive oil, then season with salt and pepper. Spread out evenly and roast until tender, 20-25 minutes.

• Meanwhile, pick and roughly chop herb leaves. Roughly chop walnuts. Thinly slice pear into wedges. Finely chop garlic. • In a medium bowl, combine the balsamic vinegar and a drizzle of olive oil. Season and set aside.

• Cook penne in the saucepan with the boiling water over high heat, uncovered, until 'al dente', 12 minutes. • Reserve some pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), then drain and return penne to the pan with a drizzle of olive oil to prevent sticking. Cover to keep warm.

TIP: 'Al dente' pasta is cooked through but still slightly firm in the centre.

• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook herbs and walnuts, stirring, until golden, 3-4 minutes. Transfer to a small bowl.

• Return the frying pan to medium heat with a drizzle of olive oil. Cook garlic until fragrant, 1 minute. • Add cream (see ingredients), reserved pasta water, vegetable stock powder and 1/2 the grated Parmesan cheese. Stir to combine and simmer until slightly thickened, 2-3 minutes. • Add cooked penne and roasted veggies and gently toss to combine. Season to taste.

• Add pear and salad leaves to balsamic dressing, then toss to coat. • Divide creamy pumpkin penne between bowls. • Sprinkle over walnut crumb and remaining Parmesan. • Serve with pear and green salad. Enjoy!