What a season for fruit and veg! With the art of summer’s produce still coming through, now early autumn crops are upon us too. Expect a lot of pumpkin and apple recipes coming up…
We have developed a bit of a pattern, you could say a rut, with our meals over the weekend due to our (still relatively new) shop. Pizza on a Friday, pasta on a Saturday. I know, very healthy (well, it is the way we do it) and very Italian inspired.
Our pasta sauces I would say are a unique twist on classic Italian, I’m sure many Nonna’s would turn in their graves with some of our concoctions, even for the pizzas (think hamburger pizza..) and then the spelt pasta is obviously not traditional; but much more light on the digestion and a wholewheat variation which makes pasta into a treaty-healthy meal winning combo.
- 160g spelt fusili
- 2 cups pumpkin (about a 400g chunk) chopped into 1inch cubes
- 3 tbs olive oil
- ½ cup cashew nuts (soaked overnight if possible)
- 1 cup dairy free milk (unsweetened)
- 1 tbs nutritional yeast flakes
- ½ tbs tomato puree
- 1 tbs cider vinegar
- 1tsp thyme
- 1 tsp sage
- ¼ tsp cinnamon
- salt and pepper
- handful of toasted walnuts for garnish (optional)
- 1. preheat your oven to 375 degrees
- 2. toss the chopped pumpkin with the olive oil and season with salt and pepper. Place on a baking tray and roast for 30 minutes, or until tender.
- 3. In the meantime, prepare the rest of the sauce ingredients for blending in a food processor and set a large pan of water on the stove to boil.
- 4. when the pumpkin is soft, blend with the rest of the ingredients, salt the pasta water and cook the fusili as per instruction on the packet.
- 5. Drain and reserve a little of the cooking water to thin the sauce to desired consistency. Heat the sauce on gentle with a little of the water. add the pasta and garnish with the toasted walnuts. Serve.