
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 #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!