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