Ingredients
Scale
1/4 of a pumpkin (500g)
1 brown onion
Extra virgin olive oil (EVOO)
2 garlic cloves
1.5 cups spinach
1/2 cup soy milk
1.5 cups pulse pasta
4 cups water
1/4 cup lemon juice
1/3 cup walnuts, roughly chopped (optional)
Fresh herbs to serve
Instructions
- Preheat oven to 180*C, fan forced.
- Chop pumpkin into 2cmx 2cm cubes and finely dice the onion
- Add pumpkin and onion to an oven-proof tray and coat in EVOO and cracked pepper
- Cook in the oven for 20-30 minutes until the onion is browned and the pumpkin can be easily crushed with a fork
- After cooked, mash all pumpkin pieces with a fork and mix together to form a chunky puree, set aside.
- In a medium saucepan, add more EVOO and garlic. Cook on medium heat until fragrant and slightly browned.
- Meanwhile prepare a saucepan filled with boiling water for the pasta
- Add pumpkin mix, milk, lemon and spinach to the garlic saucepan and stir to combine
- 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.
- Drain pasta and rice once through with fresh water. Then add pasta to pumpkin sauce and stir through.
- Serve hot, garnished with walnuts and herbs.
Notes
As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.
- Prep Time: 15-20 Minutes
- Cook Time: 60-70 Minutes
- Category: Lunch
- Cuisine: European Inspired
- Diet: Vegan