Creamy Roast Red Onion and Sweet Pumpkin Pasta (vegan)

kellie anderson

10 years ago

Enjoy this fuss-free, family-friendly vegan pasta dish for a midweek supper, or at the weekend with a glass of wine. Full of nutritious beta-carotene and quercetin, this healthy, creamy mac and cheese look-alike is full of the goodness of sweet pumpkin and tender roasted red onion. Make it gluten-free with your favourite g-f pasta shapes.

A commissioned recipe.

Creamy is the food texture of choice for comfort, autumn, and luxury. A happy word. Any dish of this description, or recipe with this appellation, positively invites you to pull up a chair, grab a fork and get stuck in to some serious eating – and mmming.

Where spring and summer foods are full of crunch, autumn and winter fare is all about the smooth. And what is smoother – and more comforting – than a plate of richly dressed pasta?

Whatever one’s dietary stance, who can resist top-notch pasta ~~ribboned~~ smothered in a velvety, rich sauce? Not me, I tell ya.

But can I let you in on something? Creamy doesn’t have to mean cream. Or even a vegan version of cream. And it doesn’t have to be filling and trouser-stretchingly rich.

Let me introduce you to a light yet creamy and substantial dish of pasta heaven. As a bonus, instead of brimming with saturated fat, it’s brimming with mega-antioxidant beta-carotene and hugely anti-inflammatory quercetin. So, no guilt about using your deepest bowls (no cereal bowls, please). Actually, come to think of it, this simple recipe is very like a light version of that serious autumn heavy-weight, mac and cheese. But with no cheese. And you won’t miss it, because the come-to-mama texture and gorgeous golden hue won’t let you.

I created this dish with a delicious savoury puree of sweet, nutritious pumpkin from Grangusto. Grangusto is a range of top quality stir-in pasta sauces made from fresh ingredients, and are produced and packed straight after harvesting to retain maximum flavour and taste. You just pour it straight from the jar and into hot, cooked pasta – no cooking needed. I also used Garofalo dried pasta. Both are available from Gustalia.com, as well as Amazon and Ocado. The puree is pleasingly tangy as well as naturally creamy and sweet (I swiped the lid and empty jar clean with my finger). Rachel was home on study leave from uni so I was able to test this out on the family. There was not a scrap left. I had banked on leftovers for moi, but sadly I had to make due the next day with some leftover soup and Ryvitas scavenged from a cupboard.

As I put away my deep bowls from the dishwasher, I was already planning on what I would next make with this beautiful puree that doubles as a sauce. Goat’s cheese and walnuts I think.

Writing this on an empty, grumbling tummy is a bit silly. I think I shall go get me a deep bowl and put the kettle on…

Creamy Roast Red Onion and Sweet Pumpkin Pasta

Servings: 4
Difficulty: easy
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2 red onions, peeled and cut into 8 wedges each

4-5 springs of fresh thyme

2 tbsp olive oil, divide use (more if needed)

Pinch of salt

Half a small-ish butternut squash, peeled and sliced into wedges approx 1cm thick

50g pine nuts

300g dried pasta shapes, wheat or gluten-free (I used casarecce from Gustalia. It comes as gluten-free too)

1 jar of Grangusto pumpkin cream (or the other half of the squash – steamed, pureed and seasoned)

100g vegan chorizo (not shown, but very nice), chopped and cooked as directed

Fresh fennel seeds, optional garnish

Method:

1. Heat the oven to 200C/400F. Gently coat the onion wedges with half of the oil and lay on a long sheet of parchment paper, along with the thyme and a little salt. Make a parcel/bag, securing with paper clips if you need to. Place the onion parcel on a baking tray and bake in the oven for 45 minutes.

2. Meanwhile, toss the squash slices with the remaining oil and place on another baking tray, sprinkling on the pine nuts. When you have 20 minutes left on the timer, add this tray to the oven.

3. Boil your pasta as directed and drain.

4. To serve, coat the pasta with the pumpkin cream (straight from the jar) and gently fold in the warm squash slices, pine nuts and roasted onions, along with their juices (remove the thyme sprigs and discard). Top with fennel seeds and vegan chorizo if you like. Serve warm with a plain, sharp salad or rocket leaves with lemon juice (I did the latter).

Soft food diet: suitable without the pine nuts.

Tip: Grangusto Pumpkin Cream is currently on offer at on-line retailer Ocado for £1.99 (regularly 2.99), as well as 2 for £2.50 on Garofalo pasta shapes. The Italian-brand specialist’s, Gustalia, have a 10% off offer on all products until December. What are you waiting for?

*This is a paid, commissioned recipe in collaboration with Garofalo. Thank you for supporting the brands that make it possible for me to continue creating and sharing recipes on food to glow.*

More delicious pasta on Food To Glow

Black Bean, Flower Sprout and Squash Pasta (image below)

Butternut Squash and Black Bean Tagliatelle

Asparagus, Tomato and Preserved Lemon Pasta

Umami Roasted Cauliflower and Pasta

Lemony and Creamy Courgette and Fine Bean Tagliatelle