Thursday, June 18, 2009

pumpkin: roasted pumpkin pasta

Now that we're getting our weekly vegie boxes, I'm a lot more focussed at cooking specific vegetable types. We recently had a BIG chunk of pumpkin in our vegie box, which called for, amongst other things, Roasted Pumpkin Pasta.

It was quite easy to make...

I peeled and roughly chopped my big pumpkin into bit sized strips.

I chucked them in an oven tray with some olive oil, salt & pepper, and roasted them at about 180 degrees for 1.5 hours, until they were lovely & sweet and the way roasted pumpkin should be.

Toward the end of the roasting time, I made a basic pasta sauce, with:
Leek &
Onion, fried until golden in
Olive oil, to which I added
Chopped Tomatoes (from a can), &
Spinach leaves

When the sauce was ready & the spaghetti cooked, I tossed it all together with about half the pumpkin, and then served with more pumpkin on top, and some pistachios (yum!)

It was soooo nice. Recommended!

And sorry for lack of measurements, I NEVER measure when I cook savoury, but you'll figure it out!

No comments:

Post a Comment