Pappardelle with Roasted Pumpkin and Double Mustard Whipped Mozzarella

Preheat the oven to 180°C fan bake.

Put the pumpkin on a large baking tray, toss with some olive oil and season with salt and pepper. Roast until tender, about 25 minutes.

Put half the pumpkin into a food processor along with the cream, extra virgin olive oil, garlic, salt, nutmeg and chilli. Blend until smooth. Cover the remaining pumpkin to keep warm.

TO COOK AND SERVE: Heat the oil in a large frying pan and cook the sage leaves until crisp. Drain on kitchen towels.

Cook the pasta in a large pot of salted boiling water according to the packet

instructions. Take out ½ cup of the pasta cooking water then drain the pasta. Put the pasta back into the hot pot and add the pumpkin sauce and enough of the reserved cooking water so the sauce easily coats the pasta.

Divide the pasta among warm serving bowls and nestle in the remaining pumpkin. Top with spoonfuls of the Whipped Mozzarella, the sage leaves and a drizzle of extra virgin olive. Serve any remaining whipped mozzarella separately.

Double Mustard Whipped Mozzarella (gf) (v)
125 grams ricotta
1 teaspoon runny honey
1 tablespoon chopped fresh thyme leaves
sea salt and ground pepper
2 cloves garlic, crushed
125 grams fresh mozzarella, drained and ripped into pieces
1 teaspoon Maille Dijon Mustard
2 tablespoons cream
1 teaspoon finely grated lemon zest
1 tablespoon Maille Wholegrain Mustard

Put the ricotta, thyme, garlic, Dijon mustard, lemon zest and them honey in a food processor and season well with salt and pepper. Process until smooth. Add the mozzarella and cream and process again until light and smooth. Tip into a bowl and stir through the wholegrain mustard. The mozzarella will keep covered in the fridge, for four days. MAKES ABOUT 1¼ CUPS

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