Never has a recipe embodied the saying, ‘eat the rainbow’ more than this roasted pumpkin pasta dish. Packed with golden roasted pumpkin, you’ll love the vibrant colour this vegetarian dish has, making it a little bowl of sunshine to cheer you and the family up on a cold day. 

 

Directions:

1. Preheat the oven to 200°C (180°fan) | 400°F | gas 6.

2. Toss the pumpkin with the olive oil and plenty of salt and pepper in a roasting tin.

3. Roast until the pumpkin is tender to the tip of a knife, about 25-30 minutes, adding the mushrooms and rosemary to the tin after 15 minutes.

4. Remove from the oven when ready. Transfer the pumpkin to a food processor or blender, adding the lemon juice and a splash of water.

5. Blend on high until puréed, scraping down the sides of the processor from time to time; add more water as needed. Cover the mushrooms with foil to keep warm.

6. Cook the pasta in a large saucepan of salted, boiling water until 'al dente, ' about 10 minutes.

7. Drain when ready and return to the saucepan it was cooked in. Add the mushrooms, rocket, and generous tablespoons of the pumpkin purée, tossing to combine. Season to taste with salt and pepper.

8. Divide between plates and top with chopped walnuts and a drizzle of olive oil before serving.

 

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Ingredients:

• 450 g | 3 cups pumpkin, peeled, seeded, and cubed
• 2 tbsp olive oil, plus extra for serving
• 300 g | 4 cups mixed mushrooms, cleaned and sliced
• 2 tbsp fresh rosemary, roughly chopped, plus extra to serve
• 1/2 lemon, juiced

• 450 g | 6 cups vegan penne pasta, check for egg content
• 100 g | 4 cups rocket, washed
• 70 g | 1/2 cup walnuts, chopped
• salt
• freshly ground black pepper