Roasted Pumpkin & Pesto Pasta
1 butternut pumpkin, cut into bite size
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
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.
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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