Caramelised Onion & Pumpkin Pasta
A recipe to sneak in a whole hoard of veg to your otherwise vegetable-less day. Don't lie, I know you ate a smore's pop tart and an apple for lunch. This pasta recipe is so ridiculously tasty, you won't even notice the 5 (yes 5) vegetables in there. Plus it creates very little fuss and muss, which is always a bonus.
1 red onion, thinly sliced
1 tablespoon of butter
2 tablespoons of olive oil
1 1/2 cups of pumpkin, cubed
2 cups of broccoli, zucchini, & cauliflower
1 teaspoon of brown sugar
1/2 teaspoon of balsamic vinegar
2 cups of penne (or any short pasta)
Salt & pepper to taste
Parmesan cheese, for topping
Chopped toasted almonds or walnuts, for topping
Preheat your oven to 200c (bake).
Place a pan over a very low heat and add the butter, a pinch of salt, and red onion. Stir together then place a lid over and leave to caramelise for 15 minutes.
To a pan, toss together 1 tablespoon of olive oil, the cubed pumpkin, and a pinch of salt and pepper. Place in the oven for 20 minutes or until fully cooked through and slightly golden. Remove half of the pumpkin and mash it with a fork or masher. Set aside.
To another pan, toss together 1 tablespoon of olive oil, the mixed vegetables, and a pinch of salt and pepper. Place in the oven for 15 minute or until fully cooked through.
Meanwhile, cook your pasta in boiling salted water and save 1/2 a cup of pasta water.
When your onions are ready, add the sugar and balsamic vinegar and cook on a slightly higher heat for 3 minutes. Then add in a little bit of pasta water and all of the mashed pumpkin. Then slowly add in the rest of the pasta water until you reach a sauce consistency you are happy with. Toss in the mixed vegetables and the cubed pumpkin.
Top with parmesan cheese and toasted nuts and enjoy!