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Roasted Pumpkin Fusilli

12th February 2017
Superfoodio Roasted Pumpkin Fusilli

Who doesn’t love a healthy pasta dish? This simple and hearty roasted pumpkin fusilli dish using Leaves Buckwheat and Chickpea Fusilli from our February Classic box will fill your belly’s and heart’s with delight.

Serves 1 | Prep Time 20 minutes | Cooking Time 20 minutes

INGREDIENTS

For the pasta:
– 100g of Leaves Fusilli Originale (from our February Classic box)
– 1 sprig of basil
– Olives (optional)
– Cheese (optional)
– Salt and pepper to taste

For the sauce:
– 1/2 small sized pumpkin, diced
– Cooking oil
– 65ml thick coconut milk
– 1/2 onion, sliced
– 1 sprig of rosemary
– Salt and pepper to taste

METHOD

For the pasta:

Put a pot of salted water to boil. Add in the pasta and cook for just 5 minutes until al dente.

For the sauce:

Preheat the oven at 180 degrees Celsius. Start by placing the diced pumpkin in a bowl with enough oil to lightly coat, salt and pepper to taste and toss. Place on an oven tray together with the rosemary and cook for about 30 minutes (or until ready).

In a pan, add a bit of oil and the sliced onions.  When golden, add the coconut milk and let it reduce over medium heat for 5-10 minutes. Season with salt and pepper to taste. When ready set aside.

When the pumpkin is cooked, save a third of the dices for garnishing. Add the rest of the pumpkin into the coconut milk sauce. Pour the sauce into a blender and mix until smooth.

Serve the pasta with the pumpkin & coconut milk sauce. Top with the pieces of roasted pumpkin saved earlier, fresh basil, olives and cheese. Enjoy!

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