It ain’t but over a month ’til the official first day of winter in the Northern Hemisphere, but I reckon that icy wind blowin’ through London begs to differ.
When it’s drizzly and cold as a well digger’s knee, I start hankerin’ for some warm, stick-to-your-ribs comfort food. And let me tell ya, my number one pick is pasta.
Toss in some hearty winter vegetables and a pinch of warm spices and I’m as happy as a hog in mud.
I got to thinkin’ on today’s recipe after a pasta lunch date over yonder in Munich just last month. As I mentioned, I’m sweet on pasta and Vapiano is my go-to spot for it.
Main reason being you get your order in at the bar and watch as the cook rustles up your dish right before your eyes – fresh as a daisy!
Last month, Vapiano Germany rolled out a special vegan autumn menu – needless to say, I was tickled pink!
I settled on Zucca: spaghetti, hokkaido pumpkin cubes, pak choi, fresh ginger and pumpkin seed pesto – all tossed into a wok and fried up with garlic oil.
That pumpkin pasta had me inspired to whip up my own version more fitted for winter – with kale (my absolute favorite when it gets chilly!) and chestnut mushrooms.
Vegan Winter Vegetable Pasta With Pumpkin Seed Pesto Recipe
Preparation Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Serves:
2 people
Ingredients:
- 250g spaghetti
- ½ medium-sized hokkaido pumpkin or butternut squash
- 2 handfuls of kale, roughly chopped
- 2 handfuls of small chestnut mushrooms
- 1 large heirloom tomato
- ½ cup pumpkin seeds
- 3 garlic cloves
- 2cm fresh ginger root, grated
- Juice of ½ lemon
- ½ tsp ground turmeric
- Pepper and salt to taste
Instructions:
- Pre-heat the oven to 180˚C.
- Roughly cut the pumpkin or squash into pieces. Line a baking tray with parchment paper, add the pumpkin chunks, drizzle 1 Tbsp of olive oil on top and toss until evenly coated. Bake the pumpkin chunks until soft and slightly golden brown.
- Meanwhile bring water to a boil, add salt and cook the spaghetti (or pasta of choice) until al dente.
- Add the pumpkin seeds and 1 peeled garlic clove to a blender or food processor and blitz until you have a fine, crumbly texture.
- Roughly chop the Kale, then chop the tomato, finely chop the remaining 2 garlic cloves and grate the ginger.
- Peel the pumpkin chunks and chop them into smaller, bite-sized cubes.
- In a big pan heat up 3 Tbsp of olive oil, then add the pumpkin, kale, mushrooms and tomato and fry for a few minutes.
- Then add the ground pumpkin seeds, the chopped garlic and grated ginger. Mix and fry some more.
- Lastly, add the lemon juice, ground turmeric, pepper and salt (to taste!) and fry for another minute.
- Drain the pasta, add it to the pan and toss. Enjoy!
If you’re a fan of my recipes, there are a few others I’d suggest giving a try.
My Vegan Rosemary Mushroom Tagliatelle With Cauliflower Cream recipe is the perfect blend of hearty and fresh, with an elevated twist on the classic pasta dish.
If you’re looking for something more casual, my Vegan Baby Potato Salad With Tahini Dijon Mustard Dressing (Aka The Best Damn Potato Salad) recipe is a must-try. It’s perfect for barbecues or family gatherings.
For those nights when you’re craving some spice, I highly recommend my Vegan Spicy Fried Bean & Sweet Potato Burritos recipe.
And finally, for a comforting Italian dish with a vegan twist, try out my Creamy Vegan Tomato Sage Spaghetti recipe.
Each offers unique flavors and plant-based goodness that won’t disappoint!
