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Kitchen Adventures 9 3/4

In between the delivery from last week, and just before the delivery this week ~ there is this. Kitchen Adventures 9 3/4, aka I transformed a pumpkin into a delicious pasta dish.


It's vegan, it's gluten free, it's full of protein and colours ~ and absolutely, magically delicious, too.


And since pumpkin season is around the corner, I felt to share this pretty easy recipe. (You can also watch it being made here.)


colourful autumn pasta dish with pumpkin
colourful autumn pasta dish with pumpkin

So, to make this nommy, colourful autumn pasta dish, you need:


  • 1 Hokkaido pumpkin (mine was pretty small)

  • 150g beluga lentils

  • 150g (chickpea) pasta

  • frozen spinach

  • salt, pepper, seasoning of choice


Yep, it's that simple.


  1. Wash pumpkin and chop into slices.

  2. Place baking paper on oven grate, then place pumpkin slices on grate.

  3. Bake at 200°C for about 30 minutes, or until pumpkin is soft (pierce with a fork to test if the skin is soft)

  4. Meanwhile, rinse the lentils and cook according to instructions on package.

  5. Also, cook (chickpea) pasta according to instructions on package.

  6. Start making banana bread while everything is underway. (This is entirely optional)

  7. Drain cooked pasta, then mix with lentils. Season to taste.

  8. Take spinach from freezer and defrost your preferred amount in the pot you used for cooking lentils (it's dirty anyway, and this way you safe on dishes to wash).

  9. When pumpkin is soft, take out of the oven, let cool slightly, and then chop about 2/3s of the slices into cubes and mix with lentil-pasta. Stir and taste ~ does it need more seasoning?


Finished! But hey, let's make an amazing pasta sauce with the last third of pumpkin, yes?


For the sauce, you need:


  • cooked pumpkin

  • coconut milk

  • tomato puree

  • chili paste


Throw everything in a blender - or a jug and use a handheld blender - and puree. Might need more liquid; I added some ginger juice.


Now, how much coconut milk and tomato puree you'll want depends entirely on how much pumpkin you have! My pumpkin was small, so one third wasn't all that much. I used a little more than half a can of coconut milk - so about 220ml or so - and maybe something like 2 teaspoons of tomato puree? Or three?


Also a cautious teaspoon of chili paste - again, depends on how much pumkin you have. And on how hot you like your food.


Also some salt & pepper.


Blend until smooth, then mix spinach into pasta dish and add sauce. Stir well and enjoy.


It's honestly SO AMAZING OH EM GEEEEEE I CAN'T.


Um, yeah. It's really good. 😃

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