Recipe
Transform your pasta night with this vibrant capsicum-infused pumpkin pasta bake. Bursting with flavours from oven-roasted veggies and aromatic sage, this recipe is both comforting and irresistible.
You will need
Serves 4
- 2 red capsicums, roughly chopped
- 1 brown onion
- 1/4 pumpkin, cubed
- 4 garlic cloves
- 1/4 cup cashews, soaked (for at least an hour)
- 1 teaspoon salt
- 1 cup passata
- 1 packet pasta (gluten-free if required)
- 6–8 sage leaves
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
To serve:
- Fresh parsley
- Pan-fried sage
Recipe: Koori Kitchen / Georgia Smith
Directions
25 mins to prep
30 mins to cook
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Step 1
Preheat the oven to 180℃ and line a baking tray with baking paper.
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Step 2
Put the capsicum, half an onion (roughly chopped) and pumpkin on the baking tray, along with 3 whole cloves of garlic. Drizzle with olive oil, season with salt and pepper, then bake for 20–25 minutes.
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Step 3
Once the veggies are cooked, set aside the pumpkin. Add the roasted capsicum, garlic, onion with cashews, salt and nutritional yeast to a blender, adding 1 cup of water and the passata. Blend on high until smooth.
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Step 4
In a boiling pot of water, cook the pasta according to the packet instructions.
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Step 5
In a frying pan over medium heat, add one tablespoon of olive oil, one garlic clove finely chopped, along with the remaining onion (finely diced) and 4 sage leaves. Cook until the onion is translucent and then add the sauce from the blender and simmer for 10 minutes stirring occasionally.
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Step 6
Once the pasta is cooked, add to the sauce in the frying pan and mix well.
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Step 7
In an ovenproof dish add the pasta and sauce and top with the roast pumpkin and vegan parmesan cheese. Bake for 15 minutes and once golden on top, add fresh herbs.
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Recipe: Koori Kitchen / Georgia Smith
