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Creamy pumpkin, sage and broccoli spelt pasta bakes
Creamy pumpkin, sage and broccoli spelt pasta bakes
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Creamy vegan pasta for 4, easy to split for 2 meals!
Ingredients:
  • 750g butternut pumpkin, peeled, deseeded
  • 3 garlic cloves, halved
  • 8 fresh sage leaves, plus 160.00 ml chopped, extra
  • 18.20 gm extra virgin olive oil
  • 200g dried spelt spiral pasta
  • 300g broccoli, cut into small florets
  • 125ml (1/2 cup) soy milk
  • 20.00 ml nutritional yeast
  • 1/2 tsp onion powder
  • 40.00 ml panko breadcrumbs
Instructions:
  • Preheat the oven to 200°C/180°C fan forced and line a baking tray with baking paper. Arrange pumpkin, onion, garlic, and sage on the tray. Drizzle with oil, cover with foil, and bake for 40 minutes until vegetables are tender. Let them cool slightly before serving.
  • Cook the pasta in a large saucepan of lightly salted boiling water according to package instructions, adding the broccoli for the last 3 minutes of cooking. Drain.
  • Blend the pumpkin mixture in a food processor or blender until smooth. Add soy milk, nutritional yeast, and onion powder. Blend until thoroughly combined, then season to taste.
  • Preheat oven to 180°C/160°C fan forced. Lightly grease four 375ml (11 ⁄2 cup) ovenproof dishes. Mix pumpkin with pasta, toss well, and divide among dishes. Combine breadcrumbs and sage in a bowl, then sprinkle over the pasta bakes. Bake for 15 minutes until breadcrumbs are golden. Season to taste and serve.

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