Butternut boerewors and bowtie pasta
Make Rich Connections!
| 250ml | Versatie® |
| 500g | Bowtie pasta |
| 450g | Boerewors |
| 1 | Whole butternut |
| 150g | Fresh sage (100g chopped finely) |
| 10g | Coriander seeds crushed |
| 1 | White onion |
| Salt | |
| Pepper | |
| 5ml | Olive oil |
- Preheat oven to 180°C.
- Prick the butternut with a fork making sure there are many small holes.
- Roast the butternut whole for an hour and a half or until the butternut is soft. Set aside.
- Boil pasta until al dente.
- Portion the boerewors into bite sizes.
- Heat olive oil in a pan and fry the boerewors until browned, remove from the pan.
- In the same pan brown the chopped onions, coriander seeds and chopped sage, set aside.
- Scoop all the flesh out of the butternut and remove the seeds.
- Cut half the butternut into chunks.
- Add the other half to the sautéed onions and herbs, cook until it forms a paste and has slighlty caramelised. Season generously.
- Add the Versatie® and allow to simmer on a low heat for 3 minutes.
- When the sauce thickens add the boerewors and butternut chunks.
- Simmer for a few minutes. Add the pasta.
- Season and garnish with the remaining sage.
