Creamy Pumpkin Pasta

SERVES 4

INGREDIENTS

• 400g raw pumpkin

• 1 brown onion

• 1 tbs olive oil

• 2 cloves garlic

• 1/2 milk of choice

• 1 tsp chilli flakes

• 1 c cherry tomatoes

• 1 c spinach

• 1/4 c of parmesan or vegan cheese alternative

• Salt + pepper to taste

• Pasta of choice

CHOCOLATE SAUCE:

METHOD

1. Chop pumpkin into medium chunks and remove skin. Boil for ~10 mins and strain water.

2. Drizzle olive oil in a non-stick pan and heat to a medium temperature.

3. Place diced onion, garlic, chilli, s + p and sauté until onion becomes clear.

4. In a food processor blend pumpkin until smooth, or mash in a mixing bowl. Add your choice of milk and stir to combine.

5. Place pumpkin and milk mixture into the pan with onion and simmer on low heat for 5 mins stirring the entire time.

6. Add cherry tomatoes and spinach to pumpkin mixture, cook for an additional 2-3 mins. Adjust seasoning to taste.

7. Serve immediately on your choice freshly cooked pasta. Top pasta with your choice of cheese.

Store in the refrigerator for up to 4 days.