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Roasted Vegetables And Pumpkin Pasta - The Lazy Broccoli
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Roasted Vegetables And Pumpkin Pasta

Roasted Vegetables And Pumpkin Pasta

5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 40 mins
Course Main
Cuisine Western
Servings 2

Ingredients
  

Roasted Vegetables And Pumpkin Pasta

  • 3 cups penne
  • 2 tablespoons olive oil
  • 2 tablespoons coconut milk
  • 1/4 cup pasta water
  • 1/4 cup roasted pumpkin puree see below or use canned puree
  • 2 portobello mushrooms
  • 2 cups cherry tomatoes
  • 4 cloves garlic
  • 1 teaspoon balsamic vinegar
  • some basil leaves optional
  • salt to taste
  • pepper to taste

Roasted Pumpkin Puree

  • 1/2 pumpkin
  • 1 tablespoon olive oil

Instructions
 

Roasted Pumpkin Puree

  • Preheat oven to 200C/400F.
  • Slice pumpkin into wedges, about 1/2" thick. Remove the seeds and save them - you can toast/roast them and eat it as a snack. Drizzle 1 tablespoon olive oil on the pumpkin wedges and lay them out flat on a baking tray.
  • Roast in oven for about 25 minutes, flipping halfway. A fork should go through the pumpkin easily when it is done. Remove from oven.
  • After the pumpkin has cooled, peel it and mash it with a potato masher or a fork. If you prefer a smoother consistency you can use a blender. 1/2 a Japanese pumpkin should yield you about 1 cup of pumpkin puree.

Roasted Vegetables And Pumpkin Pasta

  • Preheat oven to 200C/400F.
  • Cut cherry tomatoes into halves and slice the portobello mushrooms. Crush 4 cloves of garlic and combine everything with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar. Season with some salt and pepper, and roast in oven for about 20 minutes.
  • While the vegetables are roasting, cook the pasta in boiling water according to package instructions. Reserve about 1/4 cup of pasta water when the pasta is done.
  • Combine 1/4 cup roasted pumpkin puree, 2 tablespoons coconut milk and 1 tablespoon olive oil in a bowl. Add up to 1/4 cup pasta water (a little bit at a time!) if the mixture is too paste-like (instead of sauce-like).
  • Tear the basil leaves into small pieces and mix it in with the drained pasta, pumpkin sauce, and roasted vegetables.
  • Garnish with basil leaves or pumpkin seeds if you prefer.

Notes

For gluten-free version, use gluten-free pasta, such as rice or quinoa pasta. I've heard fabulous things about quinoa pasta and I actually can't wait to try them!