Pasta with sauteed greens, creamy tomato pumpkin sauce and a zesty herb topping (GF Option)

This is like two of the greatest dishes ever combined – creamy pumpkin soup and tomato pasta… win!

This is definitely one of those dishes I accidentally made one day – trying to bulk out my roasted tomato sauce and cashew cream whilst attempting to batch cook 10-12 portions of food.

Et voila! The delightful butternut pumpkin to the rescue – providing a nice starchy thickener for a sauce as well as a beautiful flavour and something slightly different to your usual tomato based sauce.  The gremolata style topping is optional, and provides a nice zesty crunch to the otherwise soft creamy dish.

Tips to ‘Zero Waste’ this dish:

  • Dry goods such as the herbs, spices, nooch and cashews can be purchased from bulk stores
  • If you can’t get package free pasta, go for the next best option – cardboard packaging
  • Onion, garlic, pumpkin and all the veg can be purchased loose from most supermarkets – take your reusable bags!
  • If you can’t get olive oil zero waste, use water or another oil/fat such as coconut oil (it may change the overall flavour)

Pasta with Sauteed Greens and Creamy Tomato Pumpkin Sauce (GF option):

Serves 10 – 12

 Ingredients:

  • 1 small butternut pumpkin, peeled and diced (approx. 500g)
  • 2 Cups Roasted Tomato Sauce
  • 1 portion ‘Cashew Thickened Cream’
  • 1/3 C nutritional yeast
  • 1 tbsp chilli flakes (optional)
  • 1 onion, diced
  • 2 cloves garlic, crushed (add more if you like garlic)
  • 3 zucchini, spiralised (or grated)
  • 1 bunch silverbeet or other sturdy green, shredded
  • Enough pasta for 10-12 people (approx. 500-700g dried, I used GF buckwheat pasta)
  • ¼ C olive oil
  • Salt and pepper to taste
  • Shredded basil or other Italian herbs to serve
  1. Set up a pot of water, bring to boil. Put pumpkin into saucepan and cook for approx. 25 mins until soft (you can also do this in a pressure cooker, 10 minutes on low pressure) – use a slotted spoon to sieve the cooked pumpkin into a blender
  2. Using the same water (top up with boiling water if necessary) – place a few splashes of olive oil into the saucepan, add salt and pasta. Cook until al dente – depending on the pasta you have used cooking times will vary.  Drain but keep some of the pasta water.
  3. To the blender of pumpkin, add the roasted tomato sauce, cashew thickened cream, chilli flakes and nutritional yeast, blend until smooth and thickened.
  4. In a separate frypan, heat the remaining olive oil on medium. Add the onion and garlic and cook until translucent.  Add the zucchini and sliverbeet and saute until wilted and soft.
  5. Mix through the pasta, then add the sauce – use some of the pasta water to thin out the sauce if necessary (this will depend on your personal preference) – season to taste

To assemble – place into a bowl and top with shredded basil and gremolata (below)

Sunflower Seed Gremolata:

  • ½ C sunflower seeds, pepitas or breadcrumbs
  • Zest of 1 lemon (you can add the juice to the sauce if you like)
  • ½ bunch parsley
  • ¼ cup nutritional yeast (optional)
  • 1 tsp each paprika, cumin
  • Salt and pepper to taste

Blitz in a food processor until it resembles green crumbs, set aside to sprinkle on top

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