Comfort food at its finest!
đ˝ Serves 4-5
đ 55-60 minutes
Ingredients:
Sauce:
½ pumpkin (approx. 3-4 cups)
5 garlic cloves
1 Tbsp olive oil for roasting
1 veg stock cube dissolved in 1 cup of boiling water
2 Tbsp tomato paste
Salt, pepper
2 1/2 cups pasta
½ cup coconut yoghurt to serve ( I used @raglanfoodco )
1 cup baby spinach (optional)
Chorizo pepitas:
1 cup pumpkin seeds
Pinch Chili powder
1 tsp Cumin
1/2 tsp Smoked paprika
1 Tbsp Soy sauce
1 Tbsp Maple syrup
1 Tbsp Avocado oil
Instructions:
Preheat oven to 180°C.
Place pumpkin and garlic on a baking tray. Add 1 Tbsp olive oil. Season with salt and pepper. Toss to coat evenly.
Bake for 40 minutes or until pumpkin is golden and tender.
In the meantime, cook the pasta according to the packet instructions.
Place pumpkin and garlic in a bowl. Add veggie stock and tomato paste. Blend until smooth. Add a dash of hot water if too thick. Mix in the pasta.
Lower the temp. to 160 C.
Mix pumpkin seeds with oil, soy sauce, cumin, maple syrup, smoked paprika.
Bake for 5 minutes, stir, bake for another 5 minutes. Let it cool for a few minutes.
Serve pasta topped with coconut yoghurt, chorizo pepitas and spinach (optional).
Enjoy!
Comments