Whole Wheat Roasted Pumpkin Pasta
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
- 300 g Hokkaido pumpkins
- 2 cloves garlic
- 2½ tbsp extra-virgin olive oil
- ¼ tsp cayenne pepper
Dice the pumpkin into bite-sized chunks. Drizzle 1 tablespoon olive oil onto the baking sheet and place the pumpkin chunks onto it, leaving a little room between each chunk. Put the garlic cloves with the skin onto the baking sheet too. Drizzle over another tablespoon of the oil and season with salt, pepper and cayenne pepper. Bake for 20 minutes until tender.
- 200 g whole-wheat spaghetti
Meanwhile, cook the pasta according to the directions on the package. When the pasta is cooked keep some of the pasta water to use in the sauce later.
Take the pumpkin out of the oven and remove the skin from the garlic. Place everything into a bowl or jar and blend with an immersion blender until creamy. Add pasta water until you reach the desired consistency.
In a pan, heat ½ tbsp olive oil in medium heat and add the blended pumpkin. Let simmer for 1-2 minutes and season with salt, pepper and cayenne if needed. If the sauce is too thick, add more pasta water.
Mix with the cooked pasta and add toppings of your choice. Transfer onto plates and enjoy.
Enjoy your meal!