Roasted Pumpkin Pasta

Roasted Pumpkin Pasta

Creamy smooth sauce made from roasted vegetables with rich warm flavour

Serves 2 to 3

Prep Time 10 minutes

Cook Time 25 minutes

Ingredients

• About 200 g pumpkin peeled and chopped
• Half a red capsicum roughly chopped
• Quarter of a red onion roughly chopped
• Half a carrot peeled and chopped
• One full bulb of garlic trimmed at the end
• One punnet cherry tomatoes
• 2 tablespoons olive oil
• 1 teaspoon cooking salt
• Quarter teaspoon black pepper
• Half a cup reserved pasta water
• 220 g cooked pasta

Method

1. Place all the chopped vegetables garlic and tomatoes in a large bowl.
2. Add olive oil salt and pepper then toss well to coat.
3. Transfer to a baking tray and roast at 220 c for about 25 minutes until the pumpkin is soft enough to blend. Cover with foil if it browns too fast.
4. Let everything cool slightly.
5. Blend until completely smooth using a blender or stick blender.
6. Toss a few heaped tablespoons of the sauce through your cooked pasta adding pasta water as needed to loosen it.
7. Serve with parmesan cheese and enjoy.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• Use Kent pumpkin for a sweeter flavour.
• If you want a richer sauce add a small splash of cream before blending.
• This sauce works well as a veggie soup if thinned with extra water.

Storage

Keeps in the fridge for up to three days. Reheat gently on the stove. Freezing is possible but sauce may separate slightly.