I’ve been itching to share this pumpkin and capsicum penne with you as I’ve fallen in love with the flavours and the simplicity of it. It’s the super healthy take on the old (junk food) classic macaroni and cheese. I never ate this growing up, but when I was creating this dish, that’s the first comparison that came to mind!It’s full of rich, wintery and creamy flavours that work well together. There’s not much in it which is very minimalist of me!
Using different kinds of capsicums (peppers)
I’ve been buying these shishito capsicums (peppers) at the markets every week and love adding them to different dishes like stir-frys and bakes. I know that they’ll be pretty tricky to find for some people, so I’d just swap them for chillies (medium heat) instead.
Depending on how hot you like your meal, I’d adjust how many chillies you use. With the shishito ones, we were told that every 1 in 10 would be like a chilli, but honestly, it feels like every 1 in 20.
If you choose to use chillies instead, I’d probably opt-out for the hot paprika if you don’t want it too hot. Just use your instincts when it comes to how spicy you want to make it.
Picking the right pasta
The pasta I used was a blend of quinoa and rice. We found one at our local bulk foods store. I like the mixed gluten-free kinds of pasta as they have a better flavour and texture.
I’m not the biggest fan of plain corn pasta as it has a cardboard-like taste to me. Who wants to eat cardboard!?! That’s the same as some pieces of bread, crackers and wraps. Hopefully, if you accidentally stumble across one, it doesn’t put you off eating it for life!
I do believe though that things are improving with technology and more businesses becoming organic, vegan and eco-conscious. There’s certainly the demand for it, and more and more health food stores and supermarkets are offering amazing products.
Other recipes you’ll love:
- 3-Ingredient Cabbage Pasta
- Leek and Mushroom Vegan White Sauce Fettuccine
- Vegan Sweet Potato Gnocchi
- Smokey Vegan Baked Mac and Cheese
- Roasted Curried Cauliflower with Coconut Rice