Nadia’s quick and easy veg­e­tar­ian spaghetti

Kapi-Mana News - - COMMUNITY COOKBOOK -

This recipe is su­per sim­ple and packed full of flavour and good­ness. If you want to spice things up a lit­tle, add a pinch of chilli flakes to the pasta for a bit of a kick!

PESTO SPAGHETTIWITH MAPLED PUMP­KIN, ROCKET, OLIVES AND BLISTERED CHERRY TOMA­TOES

Mapled pump­kin 200g peeled pump­kin (or but­ter­nut), diced 1cm 1 tea­spoon olive oil 1 tea­spoon maple syrup Pesto spaghetti 1 shal­lot 1 clove gar­lic 1 pun­net cherry toma­toes 250g fresh or dried spaghetti 50g basil pesto (store bought) 1⁄ cup finely grated parme­san

4 cheese 2 hand­fuls rocket leaves 30g Kala­mata olives, sliced 3 ta­ble­spoons basil leaves, roughly torn (re­serve a few for gar­nish) To serve 2–3 ta­ble­spoons finely grated or shaved parme­san cheese 20g chopped wal­nuts Pre­heat oven to 200 de­grees Cel­sius. Line an oven tray with bak­ing pa­per. Bring a large pot of salted wa­ter to the boil. Toss all mapled pump­kin in­gre­di­ents to­gether on pre­pared tray. Sea­son well with salt and pep­per and roast for about 15 min­utes, un­til the pump­kin is soft.

Bak­ing pump­kin with maple syrup is so de­li­cious; you prob­a­bly won’t go back to hav­ing it plain again.

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