At lunch with Pumpkin and Sesame

2 comments

The other day, at lunch, I decided to use the pumpkin I had baked the night before. I didn’t bake it until soft, let’s say it was “quite crunchy.” I like to do things “in theme”, and these days, I’m nuts about orange. You know, orange is the colour of optimism and overwhelming energy. I love being surrounded by orange things, especially in the kitchen: the place-mat, the potholders, my notebook of recipes, the stools… and the pumpkin. And with such an autumn climate, what could be better than pumpkin to warm you up? A pasta dish with pumpkin and sesame 🙂

Ingredients:
wholegrain fusilli pasta
pumpkin
sunflower seeds oil (for the sauce)
gomasio (mixtureof sesame seeds and sea salt)
extra virgin olive oil (organic, as well as all the other ingredients)

Method:
Take the pumpkin, that you had previously baked, remove the skin and put it in boiling water (the pumpkin, not its skin 🙂 ), the same water you’ll use to cook the pasta. After approx. 5 minutes, remove it from the water and place it in a food processor, along with a drizzle of sunflower seeds oil and blend. You’ll get a thick creamy sauce, that you’ll use to dress the pasta. Take some pieces from the baked pumpkin to decorate the dish with flavour and warmth, together with gomasio. To tone down the sweet taste, complete the preparation with extra virgin olive oil. An expert eye will notice that the pasta is slightly overcooked. That is because I had to organize the mini photographic set, and a thousand other things together (I hope you’ll forgive me)… and I was far too optimistic!

Chef: Anice e Limone from VeganBlog

  1. acorn 17 November 2011 at 06:24

    excellent! I’d also add a teaspoon of tahine, to make it all more creamy 😉


  2. wendy 18 November 2011 at 06:02

    seems very good ; I agree with acorn, I’d add a teaspoon of tahine, it’ll make it creamier!



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