Roasted Butternut, Gorgonzola & Crispy Sage Penne

The combination of sweet roasted butternut, creamy sharp gorgonzola and crispy sage is an absolute winner when tossed with al dente penne and extra virgin olive oil. A real crowd pleaser. 


Cooking Methods

  • Cooking

Prep Time

15 minutes

Cooking Time

40 minutes


    1 kg Food Lover’s Butternut Cubes
    Olive oil
    400 g Moccogatta Penne Pasta
    12 sage leaves
    100 g gorgonzola, crumbled
    3 Tbsp (45 ml) Olive Oil
    100g pine nuts, toasted in a dry pan


    Cut butternut into smaller cubes and place onto a large baking tray. Drizzle with olive oil and season. Roast for 180°C for 35 – 40 minutes or until golden.
    Meanwhile, cook penne in boiling salted water until al dente.
    Fry sage leaves in olive oil until crispy.
    Toss cooked pasta with roasted butternut and gorgonzola. Drizzle with lots of parmesan flavoured olive oil.
    Finish off with crispy sage and toasted pine nuts.


Enjoy with dressed baby spinach.

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