Butternut Pumpkin Risoni
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| SOURCE |
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INSTAGRAM/CHLOEEVEGAN |
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INGREDIENTS
| 1/2 |
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a butternut pumpkin (900 g), peeled, seeded and cut into 2 cm cubes
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| 1/2 |
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brown onion, cut in half 2 cloves garlic, skin on
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| 1 |
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tablespoon olive oil
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| 250 |
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g risoni
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| 2 |
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tablespoons tahini
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| 1 1/4 |
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cups (310 ml) soy milk |
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INSTRUCTIONS
| 1. |
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Preheat oven to 200°C and line a large baking tray with baking paper.
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| 2. |
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Place the butternut pumpkin, onion and garlic into a large bowl. Add the olive oil and toss to coat evenly. Spread onto the baking tray and roast for 30 minutes, turning halfway, or until golden and tender. Remove from the oven and reserve about 1 cup of the roasted pumpkin for serving.
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| 3. |
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Meanwhile, bring a large pot of water to the boil. Add the risoni and cook according to package instructions until 3 minutes before al dente. Drain, reserving 1 cup (250 ml) pasta water and return to the pot.
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| 4. |
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Squeeze the garlic cloves out of their skin and place into a food processor with the onion, remaining pumpkin, tahini, soy milk, pasta water and a pinch of salt and pepper. Process until smooth.
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| 5. |
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Pour into the pot with the risoni and cook over medium heat for 2-3 minutes or until hot and sauce has thickened.
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| 6. |
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To serve, scoop into serving bowls and top with the reserved roasted pumpkin.
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TIPS:
For extra flavour, feel free to add a pinch of dried sage or smoked paprika into the food processor in step 4. I also love to garnish with olive oil and fresh sage. |
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