Caramelised Onion & Pumpkin Pasta

Feeds 2

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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.

Recipe

Ingredients

• 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

Method

1. Preheat your oven to 200c (bake).

2. 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.

3. 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.

4. 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.

5. Meanwhile, cook your pasta in boiling salted water and save 1/2 a cup of pasta water.

6. 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.

7. Top with parmesan cheese and toasted nuts and enjoy!

Stay Salty,

Romy xx