500 gm Pumpkin, diced
2 tblsp olive oil
¼ tsp ground nutmeg
½ lemon, zested & juiced
1 garlic clove, finely chopped
400gm dried rigatoni
190ml thickened cream
160gm Taleggio, diced
50gm grated parmesan, finely grated, plus extra for scattering
2 tblsp sage, roughly chopped, plus extra leaves for garnish
60gm butter 2 tblsp
toasted pine nuts
METHOD
- Preheat oven to 200 degrees, toss in roasting pan pumpkin, lemon zest, olive oil and nutmeg and roast until it starts to brown and soften on the outside (around 15 minutes).
- While the pumpkins in the oven, cook the pasta in boiling water until just before al dente, strain and return to the pot.
- Add cream, garlic, taleggio (reserving around 40gm for the top), parmesan and chopped sage to the pasta, season with salt and pepper.
- Mix it and then place into a 2-litre baking dish scatter with remaining taleggio and parmesan and bake until golden brown (20-25 minutes).
- Melt butter in saucepan until light brown, add lemon juice, sage and pine nuts then pour over hot pasta bake.
