Roasted Pumpkin Penne

Roasted Pumpkin Penne featuring roasted pumpkin, swiss chard, cinnamon toasted pumpkin seeds, fresh herbs & toasted coconut ribbons. Recipe serves 6-8 people.

Ingredients

Pasta Ingredients:

• 1 whole pumpkin
• 2 bunches swiss chard (washed & stemmed)
• 2 tbsp coconut ribbons or flakes
• 16 oz dry penne pasta (whole wheat)
• 1 tbsp cinnamon

Pumpkin Sauce Recipe:

• 2 tbsp olive oil
• 4 cloves garlic (peeled & minced)
• 1 medium white onion (peeled & diced)
• 2 cups pumpkin (roasted & puree)
• 1 tsp sea salt
• 1 15oz can tomato sauce
• 2 tsp liquid honey
• 1 cup water
• 2 cup coconut cream
• ½ tsp cinnamon
• 2 tbsp fresh rosemary (chopped)
• 1 tbsp fresh sage (chopped)
• 1 tbsp fresh sage (fried – optional for garnish)
• 1 tsp cracked black pepper




Method

Pasta prep instructions:

• pre-heat oven to 350 degrees F
• cut pumpkin in half, scoop out the inside & set the pumpkin seeds aside
• separate the pumpkin flesh from the outer skin & cut into medium cubes
• toss the pumpkin cubes in olive oil & roast until tender, remove from oven and split into one third and two thirds
• put the two thirds of the pumpkin into a food processor and puree (use for pasta sauce recipe below)
• rinse the pumpkin seeds in water to help clean up, then pat dry with paper towel, toss with cinnamon and spread out on a baking sheet, toast in oven watching closely to ensure you don’t burn them, set aside
• toast coconut ribbons
• wash & chop 2 cups of swiss chard, set aside
• cook pasta, drain and add to pasta sauce

Sauce Instructions:

• heat olive oil in large saucepan or Dutch oven over medium heat, add onion and pinch of sea salt and sauté until onions are soft and tender (about 5-8 minutes) stirring frequently
• add garlic and saute for additional 3 minutes, add the pumpkin puree, tomato sauce, honey, and water stirring to combine, turn the heat to low and simmer for 10 minutes
• add the coconut milk, cinnamon, rosemary, sage and stir to combine, simmer for 5 minutes, add sea salt and cracked black pepper to taste
• add the cooked pasta & roasted pumpkin and stir to combine

To plate:

• heat pasta sauce
• cook pasta, drain and add to pasta sauce
• add swiss chard
• serve in pumpkin!! Or on a platter or bowl
• garnish with fried sage, toasted coconut ribbons & toasted pumpkin seeds