Roasted Pumpkin & Pesto Pasta

Roasted Pumpkin & Pesto Pasta

(Serves 4)

INGREDIENTS

1 butternut pumpkin, cut into bite size

pieces

4 handfuls spinach leaves, roughly chopped

For the pesto sauce:

3 cups fresh basil, tightly packed

½ cup nutritional yeast

½ cup raw cashews

½ cup raw pine nuts

1 garlic clove, peeled

¼ cup water (more if required)

salt and pepper to taste

1 500g packet wholemeal spaghetti

METHOD

Preheat the oven to 400ºF (200ºC)

Prepare the pesto sauce:

Add the basil leaves, nutritional yeast, pine nuts, cashews, garlic clove and ¼ cup of water to a blender or food processor. Blend to a smooth paste and place into a container.  Add ¼ cup of pesto to each bowl of spaghetti. Add the spinach and stir through well. Add half a cup of roasted pumpkin pieces to each bowl and top with some more chopped spinach. Add a sprinkle of nutritional yeast and salt to taste.

Prepare the roasted pumpkin:

Spread the pumpkin pieces onto a baking tray covered with baking paper. Season with salt and pepper and bake until softened for about 15 minutes. Cook the spaghetti in rapidly boiling water for

10 -15 minutes then drain.

To Serve:

Place about a cup of the hot, cooked spaghetti into a bowl for 1 person. Add 1/4 cup of pesto sauce and a handful of chopped spinach leaves. Stir the pesto and leaves through the spaghetti and add  about half a cup of roasted pumpkin to the top of the spaghetti. Add a little more spinach to the top of the bowl for presentation and serve.

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