Since I’ve stopped eating carbs regularly sometime ago, only once in a blue moon I will eat a great pasta, as I find that occasionally I miss the texture of pasta. My ” zoodles ” don’t cut it, or my ” pootles” , ( just made that up, spaghetti from sweet potato!!) so I substitute regular spaghetti for one made of quinoa. It also contains parsley, (that’s why the colour is green), and garlic. It’s super tasty, even my teenager loves it. A creamy sauce is a given but since I hardly ever use cream in my kitchen, I needed to invent one. So I roasted a baby pumpkin with some spices, scooped it out, added fresh spinach, some seeds, mascarpone, blitzed it all together and it was delicious combination.
Ingredients for 4
1 Baby pumpkin
1 tub of marscarpone
2 handfuls of fresh spinach
2 tablespoons of roasted seeds ( sesame, pumpkin, sunflower)
1 packet of quinoa pasta
Indian masala or chili powder
Salt & pepper
- Set your oven to 180º. Cut open your pumpkin and de-seed it, and place it on a baking tray. Drizzle some olive oil on the inside, as well as salt, pepper and the Indian masala. Add some hot spices if you like some heat!
- Bake for an hour or until soft. Scoop out the insides into a food processor and let it cool for a couple of minutes. Meanwhile, boil the pasta in a pot of boiling water, and when done, do not rinse, just put it back in the pot.
- Blend the pumpkin into a pureé, and slowly add half a tub of the mascarpone. Next add some more olive oil if needed, and the spinach. Blend until creamy, taste for flavour.
- Pour over the pasta, add the roasted mix of seeds and enjoy!
Eat well, live well!
p.s. I think this would be delicious too with a handful of fresh basil!