20 g Parmesan cheese cut into 1 cm pieces
1 medium butternut, neck only, unpeeled and cut into bite size pieces
1 onion, peeled and quartered
1 tsp fennel seeds
1 small red chilli, (optional)
1/2 bunch fresh sage
400 g canned chickpeas, don’t drain
1 tbsp vegetable stock paste
300 g water
Seasoning to taste
Few sprigs flat leaf parsley to serve
Extra Parmesan shavings to serve
400 g penne pasta
- Place Parmesan into TM bowl and grate 6 sec/speed 8. Set aside.
- Place butternut with peel on, onion, fennel, chilli and sage into TM bowl, chop 3-5 sec/speed 5. Add chickpeas with liquid, stock, and water. Cook 20 min/98°C/reverse/speed 1 until butternut is cooked.
- Add grated Parmesan. Turbo/1 sec. Scrape down sides of bowl and repeat if necessary. You may blend the sauce until the required consistency has been achieved.
- Serve over cooked penne. Garnish with parsley and Parmesan shavings.