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Chicken Sausage & Honey Roasted Pumpkin Spaghetti
Recipe by Elle Vernon
Ingredients and shopping list
500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
3 Tbsp Extra virgin olive oil
1 Tbsp Honey
4 Sprigs thyme leaves picked
1 Clove garlic, crushed
Sea-salt flakes and freshly ground black pepper,to season
6 Chicken sausages
500g Dried spaghetti
1 Cup Flat leaf flat leaf parsley leaves, finely chopped
50g Parmesan cheese, finely grated
Finely grated zest of 1 lemon
60g Baby spinach leaves
¼ Cup Pinenuts, toasted
Extra 3 Tbsp Extra virgin olive oil
Extra parmesan and parsley, to serve
1. Preheat oven to 180ºC. Line 2 oven trays with baking paper. Put pumpkin, honey, thyme, garlic and 2 tablespoons of the oil in a large bowl and toss to coat. Arrange on prepared trays in a single layer. Season. Roast for 25 minutes or until golden brown and tender.
2. Heat a large non-stick frying pan over high heat. Add remaining oil and cook sausages for 10 minutes, turning occasionally until sausages are cooked through and golden brown. Slice thinly.
3. Meanwhile, cook spaghetti in a large saucepan of boiling salted water following packet instructions until al dente. Drain well and return to the pan off the heat.
4. Add parsley, parmesan, lemon zest, baby spinach, pinenuts and extra olive oil. Toss well to coat. Add sausage and pumpkin and gently toss. Serve.
Find the core ingredient chicken sausages at Lenards. It's on sale this week for only $8.99 per kg, that's a saving of $4 per kg!