Butternut Pumpkin Orecchiette

We’re not frequent eaters of pasta because many pastas are a moderately processed, yet after a long day when it’s cold and I want a comfort meal in the evening, I’ll cook a pasta using an unprocessed variety. Having the patience to wait for the pumpkin to roast for this pumpkin orecchiette is worth the wait with the reward of mouth-smacking deliciousness.

Unprocessed or minimally processed pastas include: buckwheat pasta, red lentil pasta, whole wheat pasta, chickpea pasta, veggie noodles, soba noodles and others.

Health benefits:

·       Pumpkin is highly nutritious and particularly rich in vitamin A.

·       Its high antioxidant content may reduce your risk of chronic diseases and its vitamins may boost immunity.

·       Pumpkin’s nutrient density and low calorie count may promote weight loss.

BUTTERNUT PUMPKIN ORECCHIETTE

PB, GF

½ (1 kg) butternut pumpkin, cubed

1 tsp (3 g) ground cumin

½ tsp (1.5 g) coriander seeds

extra virgin olive oil

1 cup (60 g) dry whole wheat /Italian durum wheat orecchiette per person

handful of sage leaves

½ cup (56 g) vegan parmesan

handful of walnuts, chopped

Preheat the oven to 200’C. Place the pumpkin cubes and sage leaves on a lined baking tray, drizzle with EVOO, extra virgin olive oil, dust with spices and toss. Bake for 30 minutes until golden.

Cook the pasta in boiling water with a tablespoon of salt, following the packet directions until tender. Drain, reserving ¼ cup of starch water and return pasta to saucepan.

When the pumpkin is roasted, return the pasta to the stove on a low heat, add the starch water, stirring a little until absorbed. Turn off the heat, add the pumpkin and sage, and gently fold into the pasta. Serve in bowls with grated vegan parmesan and chopped walnuts.