Roasted pumpkin, tomato & basil pasta with walnut parmesan
This delicious pasta dish is a great way to use up leftover roast pumpkin. By blending it up with passata and a handful of other ingredients you end up with a rich, creamy, nutritious pasta sauce. This is also a great recipe for sneaking a few extra veggies into the kids. My kids have never been crazy about pumpkin but they love this dish!
1 Tbsp extra virgin olive oil
1 onion, finely diced
2 garlic cloves, crushed
700ml jar passata
2 cups roasted pumpkin (I prefer to leave the skin on when roasting pumpkin but you can remove it if you wish)
1 cup water
1 ½ cup baby spinach leaves, finely chopped (chop it very fine for extra fussy kids!)
1 cup basil leaves, chopped
Sea salt & pepper, to taste
Chilli flakes, to serve (optional)
1 cup (100g) walnuts
2½ Tbsp Nutritional Yeast (which you can buy from most Health Food stores)
Salt, to taste
In a blender, blend the roasted pumpkin with the passata and water until well combined. Set aside.
In a large saucepan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, stirring occasionally.
Add the garlic and cook for another minute.
Add the blended sauce, season with salt and pepper and bring to a boil. Reduce heat to low, cover with a lid and simmer for 20 minutes.
Add the chopped spinach and basil and cook for another 1-2 minutes. Taste for seasoning and add more salt and pepper, if necessary.
To make the walnut parmesan, combine the walnuts, nutritional yeast and a good pinch of salt in a small blender or food processor and pulse to combine and until the walnuts have broken down to a very fine crumb. Taste and add more salt, if needed.
Serve the pasta sauce on top of your favourite pasta or zucchini noodles. Sprinkle with the walnut parmesan and chilli flakes, if desired.