Insert diced pumpkin drizzled with agave syrup! Mmm this makes the most delicious roasted pumpkin around. Maple syrup works well too. I roasted these goodies for 40 minutes and they nearly didn't make it into the pasta. I burnt my face trying to eat them straight away, Yum!!
Here is the recipe that I came up with :)
Roasted Pumpkin Kamut Penne
1/2 a pumpking, diced
Agave to drizzle over pumpkin
1/2 large red capsicum diced
1 large field mushroom diced
50gm baby spinach
1 clove garlic
Vegan cheesy sauce
1 tablespoon of vegan spread
1 cup almond milk
1 1/2 tablespoons of corn flour
5 tablespoons of savoury yeast flakes (really make the flavour)
A generous sprinkle of Masterfoods Tuscan seasoning
1 teaspoon of seeded mustard
A sprinkle of fresh ground black pepper and sea salt
First things first was to dice the pumpkin, drizzle it with agave and put it in the oven at 180 degrees (for 40 minutes).
The pasta takes about 10 minutes to cook, so get the water ready and boiling, and cook the pasta when you are ready.
Dice up the capsicum and mushroom and set aside in a bowl.
The pasta will probably be almost ready by now, so you can drain that and set aside as well.
Now add in the cooked pasta and cheese sauce, heating gently and mixing until well combined.
The roasted pumpkin should be almost ready by now, so add the baby spinach to your pan and stir gently to combine. When the pumpkin comes out of the oven add it straight into the pan and gently mix until all the ingredients are evenly mixed through.