Pumpkin & Blue Cheese Pasta
The humble cabbage has been long forgotten in many Australian diets, most of us can’t name a cabbage dish beyond coleslaw.
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Cooking tools:
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Pot
- Colander
- Saucepan
- Skillet
- Wooden spoon
- Spoon
- Measuring cup
Ingredients
- 700g Kent pumpkin, cut into eight wedges (keep the skin on and seeds in)
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1½ tbsp maple syrup
- 1-2 slices sourdough, blitzed into breadcrumbs
- 2 tbsp lemon thyme leaves + extra to serve
- 2 tbsp butter
- 250g creme fraiche
- 2-3 tbsp vegetable stock
- 250g pasta of your choice
- 160g creamy blue cheese
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