Roasted Pumpkin Pasta

So I made this pasta during Halloween because we had a couple of pumpkins left.

If you are a fan of a filling flavoursome vegan pasta, give it a go! I love this recipe! 

You will need:

• 1 pumpkin
• 8-10 garlic cloves
• 2 red chillies
• 1 lemon
• 100ml of orange juice
• 1 tin of chopped tomatoes
• 1 bag of spinach
• Fresh  parsley
• Turmeric
• Chilli flakes
• Nutmeg
• Black pepper
• Salt
• Penne pasta

The recipe:

Just to give you heads up – this is not a quick recipe, so I suggest making it over the weekend. Alternatively, do what I did – roast the pumpkin first and then cook the actual dinner the next day. Whatever you choose, this is a great recipe, so it doesn’t matter that it takes a bit longer ☺

First of all, you will need to prepare your pumpkin for roasting – slice it in two halves and then chop halves to smaller slices. Throw away pumpkin seeds and then carefully peel off the skin. Cut the remaining pumpkin into chunky pieces and place on a baking tray.

Chop garlic and chillies into tiny pieces and sprinkle over pumpkin pieces. Add some olive oil, squeeze in one lemon and pour over orange juice. Garnish with a good bit of turmeric, chilli flakes, nutmeg, black pepper and salt. Mix well and then pop in a 160C oven for 40-50 minutes.

When pumpkin is baked leave it to rest in the switched off oven for 2-3 hours – it will become more flavoursome! If you are very hungry, you can miss this step ☺

Heat up a large frying pan; then add chopped tomatoes and parsley. After 5-7 minutes add in spinach leaves, mix well and cook for about 3 more minutes. Finally – mix in pumpkin pieces and add some extra spices if you want. Leave to sit for 10 minutes. Cook penne pasta and serve with the sauce. Enjoy!

Few words from me

I personally love this recipe. I hope you will as well!

If you are wondering what is coming next, I'm planing to post more vegan baking recipes, as I recently made a really successful vegan birthday cake!

Some amazing changes are happening in my life at the moment - I believe I will be able to tell you more in couple days! 

And for now - enjoy the recipe and see you soon! x

With love,
Viktorija