CAMEMBERT & ROASTED PUMPKIN WITH CHORIZO
1 tablespoon olive oil
1 clove garlic, sliced
1 small red onion, cut into wedges
¼ pumpkin, cut into bite sized slices
1 Chorizo, diced
4 sage leaves, torn
400 gms pappardelle pasta or similar
300 mls cream
100 gms Food Snob Classic French Camembert
Cracked Pepper & sea salt
Micro greens and chopped pistachios to garnish
- Heat the oil in a large frying pan and sauté the garlic and onion over a low to medium heat until just soft and fragrant. Add the pumpkin slices, chorizo and sage leaves and cook a further 2 minutes then add ¼ cup water and let simmer until the pumpkin is just tender.
- Meanwhile cook the pappardelle until al dente about 8-10 minutes in boiling salted water.
- Add the cream and half the camembert to the pumpkin and simmer until creamy, season to taste with the cracked pepper and salt.
- Serve in large shallow bowls and top with the remaining camembert, micro greens and crunchy chopped pistachios.