Name: Pumpkin and sage penne
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 375 gram penne pasta in a large saucepan; 1/4 cup cooking water; 1 tablespoon olive oil; 1 clove crushed garlic; 7 fresh sage leaves; 505 gram canned pumpkin soup; 1/2 cup coarsely grated vintage cheddar; 2 tablespoon extra coarsely grated vintage cheddar

Ingredients

375 gram penne pasta in a large saucepan

1/4 cup cooking water

1 tablespoon olive oil

1 clove crushed garlic

7 fresh sage leaves

505 gram canned pumpkin soup

1/2 cup coarsely grated vintage cheddar

2 tablespoon extra coarsely grated vintage cheddar

Method

1.Cook pasta in a large saucepan of boiling water until tender; drain, reserve water. Meanwhile, heat olive oil in a medium saucepan over medium heat; cook garlic and sage leaves, stirring, 1 minute or until fragrant.

2.Add canned pumpkin soup, simmer, stirring occasionally, 10 minutes or until thickened slightly.

3.Stir through grated cheddar. Stir pasta into pumpkin mixture with enough reserved cooking water to coat. Season to taste. Top with cheddar. Serve topped with extra sage leaves fried in oil until crisp.

This recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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