Roast Pumpkin Pasta
Looking for an easy and cosy meal? Try this comforting, vegan, creamy and flavourful roasted pumpkin pasta. It is a perfect dish for a busy weeknight or as a part of weekly meal prep.
Servings: 2 people
Calories: 771kcal
Equipment
- 1 Blender
- 1 Steel Pot/Saucepan
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 625 gms Pumpkin cut into half, remove seeds and dice into bite size cubes
- 2 medium Tomatoes
- 4 cloves Garlic
- 2 sprigs Rosemary
- 2 sprigs Thyme
- 2 + 1 Teaspoons Olive Oil
- Salt as required
- Pepper as required
- 1 Teaspoon Paprika
- 1 Cup Coconut Milk
- 200 gms Pasta
- 1.5 litres Water adjust to cook pasta
- 1 Tablespoon Pumpkin Seeds
Instructions
- Preheat your oven to 200 C (400 F).
- Arrange pumpkin cubes on a lined baking sheet.625 gms Pumpkin
- Place whole tomatoes, unpeeled garlic, rosemary and thyme twigs on a baking sheet.2 medium Tomatoes, 4 cloves Garlic, 2 sprigs Rosemary, 2 sprigs Thyme
- Drizzle olive oil over vegetables followed by salt and pepper.2 + 1 Teaspoons Olive Oil, Salt, Pepper
- Place the baking sheet in the oven and roast for 25-30 minutes until the pumpkin is tender.
- Remove it from the oven and set it aside to cool slightly.
- Meanwhile, bring a pot of salted water to a rolling boil.200 gms Pasta, Salt
- Cook the pasta according to package instructions until al dente.
- Reserve a ladle full (half a cup) of pasta water, then drain the pasta in a colander.
- Now, discard the garlic peels and add the garlic to a blender jar along with tomatoes and peeled roast pumpkin cubes. Remove the leaves from the rosemary and thyme stalks and add them to the jar.
- Add paprika, coconut milk and blend until smooth and creamy.1 Cup Coconut Milk, 1 Teaspoon Paprika
- Add 2-3 ladles full of pumpkin sauce to the cooked pasta and toss to coat evenly.
- Heat pasta over medium heat until piping hot and switch the heat off.
- Enjoy delicious and creamy roast pumpkin pasta topped with pumpkin seeds. Store leftover sauce in the fridge or freezer to use in future.1 Tablespoon Pumpkin Seeds
Notes
Pasta: Cook pasta according to instructions on the package just until al dente, do not overcook it.
Pasta water: Save pasta water to use while cooking the pumpkin sauce to adjust the consistency.
Cold Water: Add cold water over the cooked pasta in the colander to prevent it from cooking further and sticking to each other.
Peel Pumpkin: Scoop out the roast pumpkin with a spoon and discard the skin.
Nutrition
Calories: 771kcal | Carbohydrates: 96g | Protein: 22g | Fat: 36g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 36mg | Potassium: 1673mg | Fiber: 9g | Sugar: 13g | Vitamin A: 1780IU | Vitamin C: 78mg | Calcium: 120mg | Iron: 7mg
