Pumpkin, Spinach & Walnut Spaghetti
INGREDIENTS;
Source: www.lazycatkitchen.com
- 200 g spaghetti (I prefer GF options)
- 3 tbsp / 45 ml olive oil
- 2-3 garlic cloves, finely diced
- 2 cups of cubed butternut squash / pumpkin*
- about 100 g spinach
- ½-1 tsp chilli flakes
- ½ lemon, zest and juice
- salt and pepper, to taste
- 30 g walnuts, finely chopped
- Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
- Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
- Cook spaghetti for a minute shorter than you would normally.
- Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
- Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
- Serve immediately with chopped walnuts and lemon zest on top.
Source: www.lazycatkitchen.com
Penne Pesto Pasta Salad
INGREDIENTS;
Source: Adapted from www.minimalistbaker.com
- 12 ounces whole-grain or gluten-free penne pasta
- 2 cups semi-packed fresh basil
- 4 cloves garlic, minced (4 cloves yield ~2 Tbsp)
- 1/4 cup toasted pine nuts
- 1 medium lemon, juiced (3 Tbsp)
- 1/4 cup parmesan cheese (plus more for serving)
- 1 pinch sea salt (plus more to taste)
- 1/4 cup olive oil (extra virgin is best, plus more for pasta)
- 2 cups cherry tomatoes (halved)
- Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside.
- Drizzle with a little olive oil and toss to prevent sticking.
- Make pesto by adding basil, garlic, pine nuts, lemon juice, parmesan cheese, and salt to a food processor and blending to combine.
- Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water. It should be thick but pourable.
- Add cooked pasta and cherry tomatoes to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately. Garnish with extra vegan parmesan cheese and/or fresh parsley or basil (optional).
- Best when fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture.
Source: Adapted from www.minimalistbaker.com
Roasted Ratatouille Pasta
INGREDIENTS;
1. Heat oven to 200C or fan 180C.
2. Tip the veg and garlic into a roasting tin.
3. Drizzle over the oil, then season and toss together.
4. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
5. Cook the pasta, drain and reserve 4 tbsp of water.
6. Tip pasta, water and basil into the veg and toss.
7. Squeeze over the soft garlic, to serve
Source:bbcgoodfood.com
- 1 small eggplant, cut into chunks
- 1 zucchini, cut into chunks
- 1 red onion, thinly sliced
- 2 garlic cloves, peeled & whole
- 1 tbsp olive oil
- 200g tomatoes
- 175g penne pasta (brown rice version)
- handful of fresh basil leaves
1. Heat oven to 200C or fan 180C.
2. Tip the veg and garlic into a roasting tin.
3. Drizzle over the oil, then season and toss together.
4. Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
5. Cook the pasta, drain and reserve 4 tbsp of water.
6. Tip pasta, water and basil into the veg and toss.
7. Squeeze over the soft garlic, to serve
Source:bbcgoodfood.com