This recipe was created for Karen Walker by Sarah Tuck: Reading Karen’s interview, I was delighted to see some of her food likes – garlicky, buttery, vegetarian pasta. My sons and I share the same favourite flavours. To that end, I've created a version of a dish that we often enjoy, which has several variations. Simply swap out the red onions and kūmara for pan-fried mushrooms and a pinch of truffle salt, or sliced zucchini with mint – the magic is in the reduced cream sauce that coats the pasta so that the result is silky, not overwhelming.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
1 large or 2 medium Beauregard kūmara, chopped into 4cm pieces
1 red onion, sliced into wedges
4 sprigs thyme
½-1 teaspoon chilli flakes
sea salt and ground pepper
400 grams fettucine or pappardelle
1 cup cream
finely grated zest 1 small lemon
5 garlic cloves, crushed
½ cup grated parmesan
METHOD
Preheat the oven to 180°C fan bake.
Put the olive oil, kūmara, red onion and half of the thyme in a roasting dish. Sprinkle over half of the chilli flakes, season well with salt and pepper and toss gently to combine. Cook for 20-25 minutes until fragrant and roasty.
While the vegetables are cooking, put a big pot of salted water on the heat to boil for the pasta. Cook the pasta for a few minutes less than recommended on the packet, as it will continue to cook in the sauce.
Put the cream, lemon, garlic, remaining thyme and chilli flakes in a wide pot or deep frying pan, and season with salt and pepper. Bring to a boil, then reduce to a simmer for 4-5 minutes until the cream starts to reduce. Add the pasta and about 2 tablespoons of pasta water to the sauce with two-thirds of the vegetables. Add the parmesan and fold together. Top with the remaining vegetables to serve.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.