Wholewheat Casarecce In A Sweet & Spicy Pumpkin & "Nduja" Sauce With Crispy Sage & Broccoli

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan, boil your kettle, then take out a roasting tray, large saucepan and frying pan.

STEP 2

Place the broccoli into your roasting tray, toss in olive oil and season generously with salt and pepper. Roast in the oven for 15 minute or until lightly charred on the outside and tender in the centre.

STEP 3

Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the wholewheat casarecce to the pan and cook for 9 minutes or until al dente.

STEP 4

Meanwhile, pick the sage leaves and heat a drizzle of extra virgin olive oil in your deep frying pan or wok over a medium heat. Once hot, add the sage leaves for around 20-30 seconds or until crispy and aromatic. Watch carefully as they will burn quickly. Remove half of the sage leaves for garnishing, then add the nduja pumpkin sauce to the pan and warm through until piping hot, around 3 minutes.

STEP 5

Drain the pasta, add it to the sauce and give everything a good mix to combine.

STEP 6

Divide the saucy pasta between serving bowls, add a drizzle of extra virgin olive oil (optional), season to taste with salt and pepper garnish with the reserved crispy sage leaves. Serve the roasted broccoli alongside. You could add vegan cheese if you like but it's just as delicious without. Enjoy!