Brown Butter Veggie Linguine with Chestnut Sage Pangrattato
This Brown Butter Veggie Linguine features roasted pumpkin, mushrooms, and red onion, topped with a crispy chestnut sage pangrattato. The perfect balance of rich, nutty flavours and a satisfying crunch, ideal for any occasion.
Ingredients
Linguine
- ½ pumpkin diced
- 1 red onion cut into wedges
- 250 g mushrooms halved
- 400 g dried linguine pasta
Chestnut Sage Pangrattato
- Large handful of sage leaves
- 3 cloves garlic sliced
- ½ cup panko breadcrumbs
- ¼ cup roasted chestnuts roughly chopped
- Large handful of chopped chives
Brown Butter
- 100 g butter
Instructions
Linguine
- Preheat your oven to 200°C.
- Toss the pumpkin and onion with a drizzle of olive oil, salt and pepper in a deep bowl. Place on a baking tray and bake for 15-20 minutes or until tender. Repeat with the mushrooms.
- Cook the linguine according to the pack instructions and reserve ⅓ cup of pasta water.
Chestnut Sage Pangrattato
- Fry the sage and garlic in a generous drizzle of oil until crispy and golden. Remove the sage and garlic from the pan and place on a paper towel, leaving the oil behind
- Using the same pan, toast the panko until golden brown. Add chestnuts and chives and mix to combine.
Brown Butter
- Melt the butter in a large saucepan over medium-high heat. Cook for 5-8 minutes or until the butter has foamed and turned golden brown.
- Add the reserved pasta water and whisk to combine. Toss through the pasta. Season to taste with salt and pepper
- Divide the pasta onto dinner plates and top with roast veggies
- Sprinkle over chestnut sage pangrattato, fried sage and garlic
- Serve and enjoy!