Chickpea Pasta with Roasted Pumpkin

Ingredients

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• Pumpkin Pumpkin 1/4 1/4
• Chickpea Pasta Chickpea Pasta 500g 5 cups
• Coconut Milk Coconut Milk 125ml 1/2 cup
• Garlic Garlic 2 cloves 2 cloves
• Dried Thyme Dried Thyme 1 tsp 1 tsp
• Sea Salt Sea Salt 1/2 tsp 1/2 tsp

Instructions

1. 1.Preheat oven to 200c.
2. 2.Scrape seeds from pumpkin with a spoon, seperate seeds from stringy pulp, rinse, shake dry and place in a bowl.
3. 3.Place pumpkin on a baking sheet, drizzle with olive oil and roast for 45min or until tender.
4. 4.Remove pumpkin and set aside to cool.
5. 5.Add a few lugs of olive oil, sea salt and chilli flakes to pumpkin seeds and roast in the oven for 15min.
6. 6.Scrape pumpkin meat from shell once cooled, place in a blender and blend until smooth. Set aside 1 cup for pasta sauce and freeze the remaining puree for future use.
7. 7.Combine pumpkin puree, coconut milk, garlic, thyme and salt in the blender, blend until smooth.
8. 8.Cook pasta according to packet instructions.
9. 9.Heat blended pumpkin mixture in a pot of medium heat.
10. 10.Drain pasta, add heated pumpkin mixture and combine.
11. 11.Serve topped with roasted pumpkin seeds.

Nutritional Information

• Calories:
  508
• Fat:
  5g
• Sodium:
  226mg
• Carbs:
  86g
• Sugar:
  6g
• Protein:
  34g