Roasted Pumpkin Pasta Sauce

  • pumpkin (approx 900g before peeling and de-seeding)
  • 2 tbsp olive oil
  • 3/4 tsp pink salt
  • 1/2 tsp ground pepper
  • 2 tsp fresh thyme, finely chopped
  • 400g tin chic peas, drained (but keep the brine ‘aquafaba’ as an egg replacer)
  • 1 brown onion
  • 3 cloves garlic
  • 1/2 cup hot chicken or vegetable stock (I used Massel)
  • 1 tsbp nutritional yeast
  • 1 tbsp coconut cream (optional)

Peel, de-seed and cut up pumpkin into small pieces. Try to keep them roughly the same size.

Drizzle 1 tbsp of oil plus the salt, pepper and thyme over the pumpkin and toss well to coat. Place into a large baking dish and spread out evenly.

Place into a pre-heated hot oven and roast for about 45 minutes, tossing after about 25 minutes.

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In a large pan, heat the remaining oil. Finely chop the onion and garlic and add to the oil, and cooking, stirring until translucent.

(In a Thermal cooker, blitz the onion and garlic on speed 5 for about 8 seconds, then add oil and cook on steam temp, speed 1 for about 3-4 minutes with the m/c off).

Place the pumpkin, chic peas, nutritional yeast, stock and onion mix to a processor and process until smooth.

(In a Thermal cooker, add the pumpkin, stock, nutritional yeast and chic peas to the onion mix, then process on speed 5 for about 20 seconds, scrape down and repeat until smooth, combined consistency is reached).

Add coconut cream if using and mix to combine (Speed 4, 10 seconds).

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Stir through your favourite al dente cooked pasta.

I love to add a large handful of baby spinach and top with a sprinkle of toasted pine nuts or toasted sunflower seeds.

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Yum – Enjoy 🙂

 

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