Nothing could be easier than making a sauce in the oven while cooking the pasta on the stove! These roasted Hokkaido & kale fettuccine basically cook themselves, while you have time to set the table, play with your kids or simply look out the window & enjoy a quiet moment. It’s also the perfect fall & winter comfort food – creamy, earthy & satisfying!
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 35m
- 500 grams fettuccine (or pappardelle or tagliatelle)
- 1 organic hokkaido pumpkin (about 700g)
- 1 stalk leek
- 2 -3 cloves garlic
- 2 tablespoons olive oil, extra-virgin
- 1 small bunch curly kale (about 250g)
- 1/2 bunch fresh parsley
- 150 grams mascarpone cheese
- fresh ground pepper & sea salt
- parmesan for serving (optional)
- Preheat oven to 200° C (400° F) and prepare a baking dish (about 10x15cm).
- Wash and half the Hokkaido pumpkin. Remove seeds with a spoon and cut pumpkin into bite-size pieces. Place in the prepared baking dish.
- Half leek and wash thoroughly (removing any sand and earth stuck between the leaves). Cut into 1/2cm rounds, removing the hard green parts as you move towards the end. Place in the prepared baking dish.
- Peel and cut garlic into thin slices. Place in the baking dish, add olive oil and season with coarse salt and fresh black pepper. Place in the preheated oven and roast veggies for 20-25mins.
- Meanwhile wash kale and remove the thick stems. Rip into smaller pieces and massage for a couple of minutes. Chop the parsley. Set aside.
- Bring a big pot of water to a boil. Once boiling, add salt and fettuccine. Cook according to package details or until al dente. Drain pasta, preserving 250ml of the cooking liquid.
- Once the pumpkin is cooked and lightly browned remove from the oven. Add mascarpone cheese and half of the preserved cooking liquid and stir through.
- Add kale, parsley and drained pasta to the baking dish and stir through. Add more cooking liquid if the pasta seems dry.
- Season with salt, fresh pepper and an additional serving of extra-virgin olive oil if you like. Top with shaved parmesan cheese. Enjoy!
- Note: If you can't find any fresh curly kale, use tuscan kale thinly sliced or fresh baby spinach instead.