This recipe came to me whilst I was in the kitchen roasting pumpkin, I suddenly had too much to know what to do with so I wondered if I could turn this into a pasta sauce and with a few extra ingredients from the larder I managed just that.
Preheat oven to 180’c-200’c.
- Roast the pumpkin skin side down in the oven for 45mins to 1hr, until soft.
- Add the roasted pumpkin to a high speed blender along with the seasoning & tomato puree.
- Blend until smooth & thick, if a little too thick add the water a little at a time, until desired consistency.
- Either pour immediately over pasta (I really like rice pasta & lentil pasta as gluten free alternatives). Enjoy!