Creamy Roasted Pumpkin Pasta
This pregnancy I've been craving all the pasta! I'm also always wanting a sneaky way to get veggies into Hope, so this doubles as satisfying my cravings and making sure she's getting some hidden goodness too! This meal can be made very easily if you already have some leftover roasted veggies.
I've used pumpkin here, but roasted orange kumara and carrots would also taste fabulous!
Great way to repurpose last nights roast. If you don't have cashew butter you can blend up 1/2 cup raw cashews (soaked for 10 mins in boiling water) in 1/4 cup water to make a cashew paste and use that instead of the plant based milk at the end.
So fast, so delicious and so much better for you than traditional Mac'n'Cheese, this pasta will be a hit with everyone.
Ingredients:
1 cup roasted pumpkin
1/2 medium onion
2 small garlic cloves
2 Tbsp cashew butter
1+1/2 cups vegetable stock
2 tsp nutritional yeast
1/4 cup plant milk of choice
salt and pepper to taste
chilli flakes to garnish (for the adults!)
1 packet gluten free pasta spirals
Directions:
Preheat oven to 180 degrees. Cut pumpkin into chunks (about 1/4 whole pumpkin) and add to a baking tray with onion and peeled garlic cloves.
Bake the pumpkin, onion and garlic for 30-40 minutes until soft. Leave to cool for 5 minutes.
Cook pasta to the packet instructions. While pasta is cooking, add cooked veggies to a high speed blender.
Add cashew butter, stock, nutritional yeast and milk then blend until creamy.
Season with salt and pepper then pour sauce over your cooked and drained pasta. Stir well.
Serve pasta into bowls and garnish with chilli flakes and basil leaves.
