Vegan Pumpkin Pasta

High fibre, source of protein, vegan. Can be made gluten-free *

*If wanting this recipe to be gluten-free, please ensure all product labels are checked and food preparation surfaces and equipment have not been exposed to gluten containing foods.”

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item. 

Method

1. Preheat oven to 180*C, fan forced.

2. Chop pumpkin into 2cmx 2cm cubes and finely dice the onion

3. Add pumpkin and onion to an oven-proof tray and coat in EVOO and cracked pepper

4. Cook in the oven for 20-30 minutes until the onion is browned and the pumpkin can be easily crushed with a fork

5. After cooked, mash all pumpkin pieces with a fork and mix together to form a chunky puree, set aside.

6. In a medium saucepan, add more EVOO and garlic. Cook on medium heat until fragrant and slightly browned.

7. Meanwhile prepare a saucepan filled with boiling water for the pasta

8. Add pumpkin mix, milk, lemon and spinach to the garlic saucepan and stir to combine

9. Add pulse pasta to hot water and cook for ~6 minutes, until al dente. 10. Continue cooking pumpkin sauce on low heat until the pasta has cooked.

11. Once the pasta has cooked, take 1 cup of pasta water and add this to the pumpkin sauce. Continue to simmer.

12. Drain pasta and rice once through with fresh water. Then add pasta to pumpkin sauce and stir through.

13. Serve hot, garnished with walnuts and herbs.

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.