Pesto Pumpkin Pasta | Sheree Riley-Cox

PUMPKIN PESTO PASTA

Gluten Free | Vegan | Refined Sugar Free

INGREDIENTS

PUMPKIN

1/2 PUMPKIN, DICED

2 TBLSP COCONUT OIL (OR OIL OF CHOICE, I PERSONALLY CHOOSE NOT TO HEAT OLIVE OIL)

2 TSP ROSEMARY

2 TSP PAPRIKA

2 TSP CINNAMON

2 TSP GARLIC

OTHER

PESTO

2 CUP LEAFY GREENS (KALE, SPINACH, BASIL)

2 CLOVES GARLIC, CRUSHED

3/4 CUP ROASTED & SALTED CASHEWS

2 TBLSP OLIVE OIL

1 TBLSP LEMON

2 TBLSP LIQUID SWEETENER (MAPLE, AGAVE, RICEMALT SYRUP)

1/4 CUP NUTRTIONAL YEAST

METHOD

250G PASTA COOKED PER PACKET INSTRUCTIONS OR ZUCCHINI NOODLES

SUNDRIED TOMATOES

STEP ONE preheat oven to 180 degrees. for energy saving you can preheat when ready to add pumpkin. line a baking tray with a silicone baking liner. alternatively baking paper

STEP TWO in a medium bowl, combine all pumpkin ingredients and mix until well combined. place on baking tray and cook in oven for 30-35 minutes until soft.

STEP THREE blend all pesto ingredients into a food processor until smooth. add to cooked pasta and mix until evenly coated.

STEP FOUR mix 1/2 pumpkin into pasta. add the rest on top and serve with sundried tomatoes and some extra nutritional yeast.