Pasta with Roasted Peppers & Pumpkin
 
Preparation time
Cooking time
Total time
 
Simple to make but packed with seasonal delights, this vegan Pasta with Roasted Peppers & Pumpkin is the answer to your chilly evenings.
Author:
Recipe type: Main, Autumn
Cuisine: 60+ minutes, Vegan
Serves: 4
Ingredients
  • For the Pasta
  • 900g pumpkin/squash (uncooked)
  • A little oil for roasting (I used rapeseed)
  • 2 peppers
  • 6 tomatoes
  • 6 garlic cloves
  • 1 fresh chilli
  • 1 red onion
  • 10 fresh sage leaves
  • 1 tbsp smoked paprika
  • 2 tsp dried oregano
  • 2 tsp dried rosemary
  • 1 tsp cumin
  • 1 tsp cinnamon
  • 1 tbsp vinegar (acv, red/white wine)
  • Salt & Pepper, to taste
  • 100g kale
  • 200g wholemeal pasta
  • For the Cashew Cheese Sauce
  • 100g cashews
  • 4 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 200ml non-dairy milk
  • Salt & Pepper, to taste
Method
  1. Heat the oven to 200°C / 400°F / Gas Mark 6.
  2. Cut your pumpkin/s in half and scoop out the seeds. If you're using a larger variety (I used munchkin pumpkins), cut them again into slices. Arrange on a baking tray, drizzle with a tsp or two of oil and cook on the top shelf of the oven.
  3. Now de-seed and chop the peppers into 1cm pieces. Chop the tomatoes, garlic, chilli, onion and sage leaves. Put all of this, together with the paprika, oregano, rosemary, cumin, cinnamon, vinegar, salt & pepper, into a large baking tray. Put this on the middle shelf of the oven and cook for 45 minutes.
  4. In the meantime, cook the pasta. Once cooked, just take it off the heat - you'll want the pasta water later.
  5. You can also make the cheese sauce now by blending all the ingredients in a food processor until smooth. Set aside for later.
  6. After 45 minutes, the pumpkin should be ready. Remove it from the oven to cool a little while you finish assembling the pasta.
  7. Turn the oven heat down to 180°C / 350°F / Gas Mark 4.
  8. Take ¼ of the roasted vegetable mixture and place in the bowl of a food processor together with 150ml of the pasta water. Blend, then return to the tray and mix in with the roasted vegetables, pasta and kale.
  9. Next, scoop the pumpkin from the skins and dot over the pasta.
  10. Drizzle over the cheese sauce and return to the oven for 15 minutes.
Recipe by The Whole Ingredient at http://www.thewholeingredient.com/2017/11/03/pasta-roasted-peppers-pumpkin/