Here are 3 reasons to make the most of pumpkin season!
1 – It’s a seasonal veg (eating seasonally is great for the environment).
2 – It’s high in fibre which helps to keep us fuller for longer.
3 – It’s a good source of antioxidants.
Here is a fantastic pumpkin recipe for the pumpkin (and pasta) lovers out there.
This recipe is dairy-free and contains no gluten.
1 1/2 cup pumpkin purée
1 large white onion
3 cloves of garlic
2tbsp olive oil
Bunch of fresh tarragon
2 handful fresh organic spinach
3-4 tbsp Greek yogurt`
2 tbsp nutritional yeast or parmesan cheese
2 cups dried chickpea pasta
Optional: Serve with toasted pecan nuts
-Roast a whole pumpkin in the oven for 45 minutes. Once cooled down, scrape the inside out and add to a blender to make pumpkin purée. Set aside 1 cup and refrigerate the rest for use in pancakes, as baby food, or in a dessert. To make it easier for yourself, consider preparing this step the day before.
-Boil your pasta as per packet instruction.
-Chop the white onion and garlic and prepare the mushrooms and wash the spinach.
-Add olive oil to a pan and sauté the onions and garlic.
-Add the pumpkin purée and spices, including the fresh tarragon, and continue to stir for 1-2 minutes.
-Add 4-5 tbsp Greek-style coconut yogurt and stir. Add more pumpkin purée if the consistency of the sauce needs it.
-Add the nutritional yeast or parmesan cheese.
-Add the drained pasta (save 3-4 tbsp of the pasta water and add this to the pan also).
-Add the spinach and mix well.
-Let it cook for max 5-7min.
Prepare the mushrooms and dry sauté on a pan with fresh tarragon.
Optional: Toast 200g pecan nuts and serve as topping.
Prepare any other veggie you and your family prepare. This could be broccoli, cabbage or green beans.