It actually feels like forever since I shared a recipe! Since we’ve dropped to one post a week, it’s made it less stressful with the launch of our store to make sure we keep up the content. This way we can also focus on producing better quality content and enjoy it as well!
I’ve been itching to share this one 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!
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 will 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.
The pasta I used was a blend of quinoa and rice. We love this one! 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.
I hope you enjoy this simple and reasonably quick recipe!
- 500 gr butternut pumpkin (squash), cut into cubes
- 4-5 banana capsicums (peppers), deseeded
- 100 gr shishito capsicums (peppers), leave them whole
- 3-4 cloves of garlic
- 1/3 cup olive oil
- 1 tsp salt
- 1/4 cup water
- 1/3 cup nutritional yeast
- 1/2 tsp hot paprika powder (optional)
- 350 gr gluten free penne
- Small handful parsley, finely chopped (optional)
- Preheat the oven to 200C (400F).
- Place all pumpkin, capsicums and garlic in a medium sized baking tray and coat with olive oil and salt. Using your hands, make sure that all the vegetables are coated in oil and salt and place in the oven to bake for 15-20 minutes. Bake until the pumpkin is soft and the capsicums have browned a little. (See image above)
- While the vegetables are baking, cook the pasta as per instructions and then strain. Don't strain off all the liquid. Leave a little at the bottom, this will help to keep the sauce nice and think when you add it in later.
- Once the vegetables are baked, make sure you remove the tops of the shishito capsicums before pouring everything (including the oil in the tray) into a high speed blender adding the water, nutritional yeast and hot paprika powder. Blend until smooth and pour over the cooked pasta. You can add more salt if needed. Sprinkle with parsley for some colour if you wish.
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