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Roasted vegetable pasta with sage, prosciutto & parmesan

Method

  • Preheat oven to 200°C.
  • Toss the pumpkin, onion, cauliflower and chilli with a little oil and seasonings in a large roasting tray. Then cook in the oven until golden and tender, tossing now and again.
  • While the vegies are roasting, cook the pasta in lightly salted boiling water until al dente. Drain well.
  • Fry the prosciutto in a little oil until crispy, adding the sage leaves when almost ready. Then add the roasted vegies with any cooking oil and the pasta. Toss well and taste for seasoning. 
  • Serve with parmesan sprinkled on top.

Ingredients

  • ½ butternut pumpkin, cubed
  • 1 red onion, cut into wedges
  • ½ small cauliflower, cut into florets
  • 1 small red chilli, seeded & sliced
  • olive oil
  • sea salt & freshly ground pepper
  • 400 gm spiral pasta
  • 6 prosciutto slices, cut in 3 crossways
  • 8 fresh sage leaves
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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