Do you have leftover pumpkins from Halloween? I know just how to put it to good use.
We all love delicious food you'll want to add this recipe to your repertoire!
I was surprised at how tasty this was, it definitely exceeded my expectations and it's a great way to get some vegetables into your kids diet too.
This is essentially a one pot dish (or two if you count the pot for boiling the pasta in) and it's quite simple and easy to make.
As with my cooking, I tend to cook by intuition and not with measurements, but I always try to track this when I blog my recipes as best I can, so feel free to adjust things slightly if you need to.
NOTES:
I have said that this serves 4 people, however it will depend if you're serving this as a main (3-4 people) or as a side dish (4-6 people), or just one very very hungry person!
Feel free to make this vegan if you need to and substitute the milk and cream cheese, I did use lactose free as I can't tolerate lactose, and honestly it tastes the same as the regular products.
Serving Size: 4
Dietary: Vegetarian, Vegan
Recipe Type: Main
Prep Time: 15 Mins
Cook Time: 30 Mins
Total Time: 45 Mins
Ingredients
1/4 Kent Pumpkin, peeled and cubed
1/2 Brown Onion, diced
1/2 Red Onion, diced
4 Garlic Cloves, left whole
1 tsp Italian Herbs
1 cup Lactose Free or Vegan Cream Cheese
1/4 cup Lactose Free or Plant Milk
1 Tbs Nutritional Yeast
1 Packet of Pasta, of your choice
Salt and White Pepper
Olive Oil
Non Vegan Option: Use Pecorino Romano or Parmesan Cheese
Instructions
• Pre heat the oven to 200 degrees Celsius and put a large pot of salted water on the stove to boil.
• Peel or cut away the outer layer of the pumpkin and dice into even cubes, as well as the onions, putting them in a baking dish and adding the whole garlic cloves in (the skin will be removed more easily after cooking)
• Drizzle vegetables with olive oil and Italian herbs and bake for 30-40 minutes or until the pumpkin is soft.
•Cook the pasta of your choice to your desire or as per the instructions in the meantime. Save some pasta water when finished too.
• Once the vegetables are cooked, remove the dish from the oven. Either use a food processor or stick blender to combine the roasted pumpkin, onion, garlic (removed from skin), until smooth.
• In the pumpkin sauce, add the salt, white pepper, cream cheese, milk, nutritional yeast and blend again until combined. Add some pasta water to bring it together even more for a smooth consistency.
• Pour the sauce into the baking dish and then drain the pasta when it's cooked and add it into the oven dish as well, mixing it all together. You can top it with cheese or breadcrumbs if you want. Return it to the oven for 5 minutes so it can warm further, then serve!
I hope you enjoy this as much as I did, let me know what you think of it in the comments below!
