Quinoa Pasta with Creamy Pumpkin Sauce (V & GF)

This vegetarian pasta is light and creamy, with a lovely nutty texture from the toasted walnuts and fresh crunch from the edamame.

Healthy comfort food. Sums it up really!

I cooked this for some friends recently for dinner, served with an Italian side salad of fennel, rocket & orange with a citrus dressing. It was a winner!

This will serve 4 comfortably.

YOU WILL NEED:

pasta sauce

500g butternut pumpkin cubed & cooked
1/2 red onion sliced
2 garlic cloves finely chopped
evoo
drizzle organic balsamic vinegar
himalayan sea salt
cracked pepper
fresh thyme sprigs
1/2 cup coconut milk

300 g quinoa pasta

1/2 red onion sliced
handful toasted walnuts
1/2 cup edamame (shelled)
handful baby spinach leaves

manchego cheese (to serve)
*spanish & made with sheep’s milk

METHOD:

Bring some water to an abundant boil in a large pot. Add the pasta to the boiling water and cook for 15-17 mins, or as per packet instructions. Drain & rinse.

Place your cooked (and cooled) pumpkin pieces into a food processor.

Heat a little extra virgin olive oil in a frypan over a medium heat. Add the onion and garlic and fry gently until tender. Add the sea salt, some cracked pepper and a little drizzle of balsamic vinegar.  Continue to fry until caramelised.

Add the caramelised onions to the food processor.

Pour a 1/4 of a cup of coconut milk to the processor.

Add some thyme leaves.

Blitz until smooth. If the mixture is too thick, add a little more coconut milk until the sauce is silky smooth and resembles a sauce. Set aside.

Drizzle some more evoo in the frypan and gently fry the remaining 1/2 red onion until translucent.

Add the edamame, then the pasta sauce and gently stir.

Throw in the pasta and spinach leaves. Stir.

Mix through the toasted walnuts and some finely grated manchego cheese.

Drizzle with some balsamic vinegar to serve.

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