Meatless Monday | Butternut Pumpkin Sauce with Pasta and Greens

PttP | Meatless Monday | Butternut Pumpkin with pasta and greens

Ingredients:

  • 1/4 cup raw cashews, soaked
  • 1 kilo butternut pumpkin, peeled, seeded, and diced
  • 3/4 cup water
  • 2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 1/2  onion
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1 teaspoon fine grain sea salt, or to taste
  • hot sauce, to taste
  • 1 (450g) package mini shell or macaroni pasta (use gluten-free, if desired)
  • roasted broccoli or sauteed kale leaves, to stir into pasta

Directions:

  1. Add cashews in a small bowl and cover with water. Soak overnight or for at least 3-4 hours, until soft and plump. Drain and rinse before use.
  2. Preheat oven to 425F and line a baking sheet with parchment paper. See note about prepping pumpkin below. Spread out chopped pumpkin on sheet and drizzle with oil. Toss to coat. Sprinkle with salt. Roast for 30-40 minutes, flipping once half way through baking, until pumpkin is fork tender. Let cool for at least 5 minutes.
  3. Add the soaked and drained cashews, water, garlic, lemon juice,  paprika, chili powder, and 2 cups of cooked pumpkin into a high speed blender. Blend on high until smooth. Now add the salt and hot sauce to taste and blend again.
  4. Cook pasta according to package directions. If using broccoli, kale, or other vegetables, roast or saute those too.
  5. Add the drained pasta back into the pot. Pour on your desired amount of sauce and stir to combine. Stir in the cooked vegetables, if using. Cook over medium until heated throughout and serve immediately.
  6. Leftover sauce can be stored in an air-tight container for up to 1 week or so in the fridge. It’s great poured on roasted vegetables too!

Adapted from:
Read more: http://ohsheglows.com/2013/10/21/smoky-butternut-squash-sauce-with-pasta-and-greens/#ixzz2kOapzaOb

Tassievore food workshop in Penguin

Have you been on the Tassievore challenge?

For the past six months (and of course we want people to continue!), anyone could have participated in the project which meant eating as much Tasmanian grown and produced food as possible.  Some went the whole hog and ate 95%+ Tasmanian, some did a partial challenge where you just made a conscious effort to eat more Tassie produce or you could have chosen to just make your purchases from a Tasmanian owned business.

Another part of the challenge gave you the opportunity to participate in food making workshops, the last of which was held on Saturday.

Held at the lovely Reseed Centre in Penguin we learnt how to make sourdough, pasta, pesto, gnocchi and basic preserving techniques. It was a brain bursting, tasty way to spend an afternoon.

To top it off, more local Tasmanian produce was consumed for dinner at Bayviews in Burnie.  Great company, good food, who could ask for more!

 

Gnocchi (via the Tassievore web site)

Ingredients

900g potato flesh (Nicola, dutch cream, moonlight)

2 cups plain flour

1 egg, beaten

For the potato flesh I use baked potato run through a moulinex or potato ricer (once cooled) to remove the skins and make a light fluffy mash – but you can also peel and mash by hand. If you are using boiled, peeled potatoes instead you will either need more flour or leave out the egg to compensate for wetter potato flesh.

Put the potato flesh in a bowl and add the flour and beaten egg. Mix together with a spoon until it forms a rough dough then finish off by kneading with your hands until well combined. The finished dough should be the consistency of play dough.

Roll out long sausages of dough about 2-3 cm across then slice into small pieces – you can roll and press fork tines across each, but I don’t usually bother.

Bring water to a rolling boil and test one piece (especially if you are using a different type of potato or experimenting with other ingredients). The gnocchi should hold together as a dumpling and will rise to the surface when cooked. If the test gnocchi is fine, continue to cook in batches (a couple of handfuls at a time) scooping the cooked dumplings off into a colander with a slotted spoon.

If the test gnocchi falls apart you can still salvage the situation by baking the rest in the oven on a buttered/oiled tray.