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


  1. 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.
  2. Meanwhile cook the pappardelle until al dente about 8-10 minutes in boiling salted water.
  3. Add the cream and half the camembert to the pumpkin and simmer until creamy, season to taste with the cracked pepper and salt.
  4. Serve in large shallow bowls and top with the remaining camembert, micro greens and crunchy chopped pistachios.

Serves 4

Food Snob