Vegan Winter Vegetable Pasta with Pumpkin Seed Pesto

• Vegan

• Produce

  • 2 hands full Chestnut mushrooms, small
  • 3 Garlic cloves
  • 2 cm Ginger, fresh root
  • 1 Heirloom tomato, large
  • 1/2 Hokkaido pumpkin or butternut squash, medium sized
  • 2 hands full Kale
  • 1/2 Lemon, Juice of

• Pasta & Grains

  • 250 g Spaghetti

• Baking & Spices

  • 1 Pepper and salt
  • 1/2 tsp Turmeric, ground

• Nuts & Seeds

  • 1/2 cup Pumpkin seeds

Found on myvibrantkitchen.com

Description

Ingredients

• 250g spaghetti
• ½ medium sized hokkaido pumpkin or butternut squash
• 2 hands full of kale, roughly chopped
• 2 hands full of small chestnut mushrooms
• 1 large heirloom tomato
• ½ cup pumpkin seeds
• 3 garlic cloves
• 2cm fresh ginger root, grated
• juice of ½ lemon
• ½ tsp ground turmeric
• pepper and salt to taste

Directions

• Pre-heat the oven to 180˚C.
• Roughly cut the pumpkin or squash into pieces. Line a baking tray with parchment paper, add the pumpkin chunks, drizzle 1 Tbsp of olive oil on top and toss until evenly coated. Bake the pumpkin chunks until soft and slightly golden brown.
• Meanwhile bring water to a boil, add salt and cook the spaghetti (or pasta of choice) until al dente.
• Add the pumpkin seeds and 1 peeled garlic clove to a blender or food processor and blitz until you have a fine, crumbly texture.
• Roughly chop the Kale, then chop the tomato, finely chop the remaining 2 garlic cloves and grate the ginger.
• Peel the pumpkin chunks and chop them into smaller, bite-sized cubes.
• In a big pan heat up 3 Tbsp of olive oil, then add the pumpkin, kale, mushrooms and tomato and fry for a few minutes.
• Then add the ground pumpkin seeds, the chopped garlic and grated ginger. Mix and fry some more.
• Lastly, add the lemon juice, ground turmeric, pepper and salt (to taste!) and fry for another minute.
• Drain the pasta, add it to the pan and toss. Enjoy!