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
- 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
- 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
- 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.
- To the blender of pumpkin, add the roasted tomato sauce, cashew thickened cream, chilli flakes and nutritional yeast, blend until smooth and thickened.
- 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.
- 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