Let’s face it, festive season meals can be predictable. Rice? Been there. Roast chicken? Yawn. This year, why not spice things up and let a boujee pasta dish steal the spotlight?
Chef Sisanda Pukuza from Roadlodge in Century City, Cape Town, says pasta can be used in a wide range of dishes.
From the creamy goodness of mac and cheese and Alfredo to the timelessness of Napolitana and carbonara, pasta’s versatility is unmatched.
The real kicker? It pairs with literally anything. Whether you are keeping it lowkey with a simple relish or flexing with a complex dish, pasta just gets it. Add a dash of spices and boom – you’re unlocking flavour levels you didn’t know existed.
Even something as simple as pesto and fish can make a satisfying meal.
“With just minced meat, vegetables, and herbs, you’ve got a classic spaghetti bolognese.”
Pasta also goes well with meatballs topped with relish, or vegetables with your choice of protein. It can easily transform from a side dish to a salad or even a main course, she adds.
Pasta is pulling up
Cookbook author and chef from Gqeberha, Eastern Cape, Pumla Brook-Thomae says pasta makes things easier in the kitchen, and this Christmas, for a change, she is going with the roasted butternut and beets pasta salad.
Brook-Thomae says you can elevate your pasta game with this gourmet-inspired salad. By incorporating a few clever techniques, this dish transforms into a versatile masterpiece that caters to various dietary needs.
“The combination of roasted butternut and beets, earthy mushrooms, and creamy blue cheese creates a rich, umami flavour profile.”
The finishing touch is the creamy fresh basil mayonnaise dressing, which ties all the flavours together, she adds.
Enjoy chef Pumla Brook-Thomae’s festive pasta salad this Christmas!
ALSO READ: Make magic with Mayekiso’s mouthwatering fried chicken
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Festive pasta salad by Pumla Brook-Thomae
Ingredients
- FOR THE ROASTED VEGGIES:
- 1/2 large butternut, de-seeded and cubed
- 6 small beetroots, peeled and quartered
- 4 Tbsp canola oil
- 40g blue cheese
- FOR THE PASTA:
- 300g penne pasta
- 2 tbsp salt
- FOR THE PICKLED ONIONS:
- 1 small onion, diced
- 1/2 cup white spirit vinegar
- 1/2 Tbsp salt
- 1 Tbsp sugar
- FOR THE DRESSING:
- 1 cup tangy mayonnaise
- 1 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 2 tbsp chopped mint
- 1 tbsp pickling water (from the pickled onions)
- 1 small garlic clove, crushed
Instructions
ROASTED VEGGIES
Step 1: Drizzle the veggies with oil and coat evenly using your hands.
Step 2: Roast at 200°C until cooked through but still firm. Let cool.
FOR THE MUSHROOMS
Step 3: Heat a non-stick pan until hot.
Step 4: Add 1 tbsp oil and sauté the mushrooms until tender. (No salt necessary.) Let cool.
ASSEMMBLING THE SALAD
Step 5: Arrange the penne pasta on a large platter.
Step 6: Add the roasted veggies, followed by mushroom slices.
Step 7: Tear and toss a few basil leaves over the pasta.
Step 8: Adorn the salad with drained pickled red onions and pieces of blue cheese.
Step 9: Serve drizzled with the basil mayo dressing.
TOP TIPS
1: For those with an aversion towards blue cheese, feta or halloumi cheese make great substitutes.
2: For dairy-intolerant and vegan options, swap the blue cheese for tofu.
