Pumpkin noodles with burnt sage butter

For a vibrant meal with colour and crunch, whip up these pumpkin noodles with fresh rocket. Top with smoked almonds and a burnt sage butter.

4

15m

10m

Ingredients

  • 1kg butternut pumpkin, quartered lengthways, peeled, seeded
  • 3/4 cup sage leaves
  • 120g pkt Coles Australian Baby Rocket
  • 1 garlic clove, chopped
  • 1/4 cup (40g) smoked almonds, chopped
  • 1/4 cup (20g) finely grated pecorino or parmesan
  • 1/3 cup (80ml) olive oil
  • 80g butter, chopped
  • 100g Coles Triple Cream Brie, thickly sliced

Method

STEP 1 

Use a spiraliser or a large sharp knife to cut the pumpkin into thin noodles.

STEP 2 

Place 1/4 cup of the sage and half the rocket in a food processor with garlic, almond and pecorino or parmesan. Process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season.

STEP 3 

Melt the butter in a large frying pan over medium heat until foaming. Add the remaining sage and cook, turning, for 1-2 mins or until crisp. Use a slotted spoon to transfer to a plate. Season the butter in the pan. Add the pumpkin and cook, gently tossing, for 5 mins or until just tender. Remove from heat.

STEP 4 

Drizzle the pumpkin with a little of the sage pesto. Divide among serving plates. Sprinkle with the fried sage. Top with the brie and remaining rocket. Drizzle with the remaining sage pesto.

Dietary information

Vegetarian
Gluten-free
Wheat-free
Sesame-free
Soy-free
Egg-free
Peanut-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.