Basil and butternut squash work beautifully together. Topped with the crunchy pumpkin seeds. Go on.
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Serves
4
Pumpkin
Vegan Yoghurt
Basil
Pumpkin Seed
Wholewheat Pasta
Leek
Garlic
Salt
Black Pepper
Olive Oil
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Serves
4
Pumpkin
Vegan Yoghurt
Basil
Pumpkin Seed
Wholewheat Pasta
Leek
Garlic
Salt
Black Pepper
Olive Oil
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Step 1.
Preheat oven to 180°C/356°F.
Step 2.
Peel, de-seed and chop up the pumpkin. Add to a roasting tray with salt, pepper and olive oil. Add 5 cloves of unpeeled garlic. Roast until soft and caramelised (about 45 minutes).
Step 3.
Slice the leeks and add to a frying pan with a splash of olive oil. Fry until soft and buttery and set the pan aside.
Step 4.
When the pumpkin is ready, remove from the oven. Place 2/3 of the roasted pumpkin in a blender. Add 50ml of water, salt and pepper. Squeeze the roasted garlic cloves out of their skins into the blender. Blitz until smooth.
Step 5.
Add the pumpkin sauce to the leeks and give it a stir. Add unsweetened yoghurt and your roasted pumpkin. Stir everything together.
Step 6.
Get your pasta on.
Step 7.
Toast your pumpkin seeds in a frying pan on a medium heat with no oil.
Step 8.
Add 3-4 tbsp of the starchy pasta water to your pumpkin sauce. Add a large handful of chopped basil. Season with salt and lots of pepper.
Step 9.
Once the pasta is cooked, drain and add to the sauce. Toss everything together.
Step 10.
Serve the pasta in bowls with your toasted pumpkin seeds scattered on top. Enjoy!
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