I’m typing away furiously, trying to eat my lunch, book my dogs haircut, pay bills all while the toddlers nap, so forgive me if this is rushed! #mumlife
This meal is a complete protein with the pecans and gluten free pasta which is made of corn flower and the crispy sage adds another level to it! Seriously how good is sage AND pumpkin and sage together!!
I know a lot of people who can’t stomach cashews, so pecans make a fantastic alternative. They are on the sweeter side, so I have added sumac and salt to balance the flavours.
I had roast my pumpkin cut in half vertically for two hours lathered in maple syrup and olive oil and it last 3 meals for 4. The texture was so creamy just like (vegan) butter! I topped 1 half with pearl couscous salad, used a quarter for a beetroot and pumpkin risotto and used the remaining for this dish.
1 small red onion, brunoise
2 cups of roast pumpkin (as mentioned above)
1 packet of gluten free spaghetti, I’ve used the Barilla brand
1/2 – 3/4 cup of boiling water
1 cup of pecans
1/2 cup soy milk
1/2 cup boiling water
1 teaspoon sumac
1/4 teaspoon nutmeg
3 gloves of roast garlic
1 teaspoon salt
10-12 sage leaves, washed
1 tablespoon of vegan butter or oil
- Cook spaghetti as per instructions
- Place all of the ingredients for the pecan sauce in a blender, blending until it becomes smooth.
- In a large saucepan, heat oil and add onion, stirring until it becomes translucent. Add pecan sauce and pumpkin and stir for a few minutes adding water until it becomes your desired consistency. Remove from heat
- In another small sauce pan, add oil or butter until it’s hot or melted. Reduce heat to medium-low and then add sage and cook until crispy.
- Add spaghetti to sauce stirring until well combined
- Divide pasta, using your hands break the sage over the top and crack some fresh pepper and a drizzle of olive oil if desired.