Since we are coming up to halloween this calls for pumpkin recipes. The other day I went pumpkin picking at a local farm in Dorset where I picked up two nice looking pumpkins. Whilst in the field picking them I had a moment of inspiration and thought about doing a pumpkin recipe series where I make a breakfast, lunch, dinner and dessert recipes all containing pumpkin.
I haven’t actually used pumpkin in cooking before so I have been really excited to try out some recipes. Recently I have been randomly craving a pasta bake and thought why not give a pumpkin version a go. I quickly decided how I would go about creating it and just just dived straight in. It turned out perfectly therefore I have put it as the dinner recipe for the series. I saved a portion for lunch the next day and it was delicious, so make more and save it for your lunch!
Although this recipe isn’t dairy free or vegan it can easily be turned into a DF/VG recipe using the many great alternative cheeses out there now.
Prep: 10 mins
Cooking: 1 hour
- 1kg pumpkin
- 400g sweet potato
- 1/4 cup veg stock
- 200g mixed tomatoes
- 2 garlic cloves crushed
- 2 pinches chilli flakes
- 3 pinches salt
- pinch of pepper
- 2 tablespoons olive oil
- 500g pasta (brown rice)
- 150g hard vegan cheese
- handful of fresh basil
Firstly I peel and chop the pumpkin and sweet potato in small chunks.
Add the chopped pumpkin and sweet potato into a pan and cover with boiling water, add 1/4 cup of stock and stir.
Boil for 15-20 minutes until soft.
Whilst waiting chop the tomatoes into halves for later.
Just before the time is up, place the pasta into a different pan and boil as per packet instructions.
Pre heat the oven to 200C
Now drain the pumpkin and sweet potato. Place into a food processor and whiz until smooth.
Heat a pan with 2 table spoons of olive oil and 2 crushed garlic cloves. Once sizzling add in 3 pinches of salt and a pinch of pepper along with the chopped tomatoes. Allow these to soften which takes roughly 3 mins.
Now take the pan off the heat and add the puree. Grate half the vegan cheese (75g) into the sauce and stir.
Once the pasta is cooked drain and add to the baking dish along with the sauce and mix thoroughly.
Grate the remaining cheese on top.
Place in the oven for 30 minutes.
Tip: Add the fresh basil on top, this really enhances the flavours.