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!
vegan in style
vegan kitchen | by VK