Ingredients
1 cup almond meal
½ cup blanched almonds, chopped
1kg pumpkin, peeled and chopped
½ cup extra virgin olive oil
2 brown onions, chopped
2 sticks celery, chopped
8 cloves garlic, chopped
5cm piece ginger, grated
1 cup dry white wine
2 Tbsp tomato paste
1 Tbsp sweet paprika
100g manchego cheese, finely grated
Sea-salt flakes and freshly ground white pepper, to serve
400g rigatoni pasta
1 cup finely grated parmesan
1 cup bocconcini, torn
Finely chopped chives, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Put almond meal and blanched almonds on separate oven trays and bake for 3-5 minutes, until toasted. Set aside.
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Toss pumpkin in 2 tablespoons of the oil, arrange in a roasting pan and bake for 30 minutes, until softened. In a heavy-based frying pan on medium heat, cook onion, celery, garlic and ginger in remaining oil for 10 minutes, stirring, until softened. Add wine and cook for 2 minutes.
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Add roast pumpkin and tomato paste to pan, simmer on low heat. Mix toasted almond meal into sauce with paprika and manchego. Puree with a stick blender until smooth. Season.
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Cook pasta in a large saucepan of rapidly boiling salted water until al dente. Drain, toss with parmesan and stir through sauce, almonds and bocconcini. Garnish with chives. Serve.
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