PASTA & NOODLES

Pumpkin, Spinach & Walnut Spaghetti

INGREDIENTS;

• 200 g spaghetti (I prefer GF options)
• 3 tbsp / 45 ml olive oil
• 2-3 garlic cloves, finely diced
• 2 cups of cubed butternut squash / pumpkin*
• about 100 g spinach
• ½-1 tsp chilli flakes
• ½ lemon, zest and juice
• salt and pepper, to taste
• 30 g walnuts, finely chopped

DIRECTIONS;

1. Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
2. Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn’t burn. Add chilli flakes and cook for another minute or two stirring frequently.
3. Cook spaghetti for a minute shorter than you would normally.
4. Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
5. Add drained pasta and washed spinach into the pan. Incorporate them well into the pumpkin. Taste and season with pepper, a squeeze of lemon juice and additional salt and chilli if needed.
6. Serve immediately with chopped walnuts and lemon zest on top.

Source: ​www.lazycatkitchen.com

---

Penne Pesto Pasta Salad

INGREDIENTS;

• 12 ounces whole-grain or gluten-free penne pasta 
• 2 cups semi-packed fresh basil
• 4 cloves garlic, minced (4 cloves yield ~2 Tbsp)
• 1/4 cup toasted pine nuts 
• 1 medium lemon, juiced (3 Tbsp)
• 1/4 cup parmesan cheese (plus more for serving)
• 1 pinch sea salt (plus more to taste)
• 1/4 cup olive oil (extra virgin is best, plus more for pasta)
• 2 cups cherry tomatoes (halved)

DIRECTIONS;​

1. Bring a large pot of water to a boil and add a generous pinch of salt. Once boiling add pasta of choice and cook according to package instructions. Then drain and set aside. 
2. Drizzle with a little olive oil and toss to prevent sticking.
3. Make pesto by adding basil, garlic, pine nuts, lemon juice, parmesan cheese, and salt to a food processor and blending to combine.
4. Stream in the olive oil until creamy and smooth, scraping down sides as needed. If too dry, add a little water. It should be thick but pourable. 
5. Add cooked pasta and cherry tomatoes to a mixing/serving bowl and top with pesto. Toss to combine and enjoy immediately. Garnish with extra vegan parmesan cheese and/or fresh parsley or basil (optional).
6. Best when fresh, though leftovers keep in the refrigerator up to 4 days. Enjoy at room temperature for best flavor/texture.

Source: Adapted from ​www.minimalistbaker.com

---

Roasted Ratatouille Pasta

INGREDIENTS;

• 1 small eggplant, cut into chunks
• 1 zucchini, cut into chunks
• 1 red onion, thinly sliced
• 2 garlic cloves, peeled & whole
• 1 tbsp olive oil
• 200g tomatoes
• 175g penne pasta (brown rice version)
• handful of fresh basil leaves

DIRECTIONS;
1.   Heat oven to 200C or fan 180C.
2.  Tip the veg and garlic into a roasting tin.
3.   Drizzle over the oil, then season and toss together.
4.   Roast for 20 mins, add the tomatoes, then roast for a further 10 mins.
5.  Cook the pasta, drain and reserve 4 tbsp of water.
6.   Tip pasta, water and basil into the veg and toss.
7.   Squeeze over the soft garlic, to serve

Source:bbcgoodfood.com