This dish is a must-keep, and promises subtle but distinct flavours mixed together. The pumpkin’s subtle flavour, the rosemary distinct flavour, a little chilli and the sundried tomatoes are wonderful companions to this marriage. Very child friendly (I remove the chilli seeds from the chilli).
400g fresh pumpkin (the more orange in colour the better), chopped into small squares
8 sundried tomato halves, chopped
2 to 3 cloves garlic
1 cup (250 ml) vegetable stock (you might need a little more)
extra virgin olive oil
1 red chilli (remove seeds if you don’t want it hot)
2 to 3 sprigs fresh rosemary (not dried)
1 Tbsp tomato puree
salt to taste
- Heat your olive oil, then add the garlic, rosemary and chilli. Stir them on a low heat for a minute or so, then add the pumpkin, and a little more olive oil and the tomato puree.
- When the pumpkin has started to soften from the outside (as it does after being exposed to heat on i’s flesh), start adding your stock little by little. Cover, and allow to simmer until the stock has reduced to half the amount.
- Next add the remaining ingredients, and taste for salt.
- Serve with the farfalle. After your farfalle have boiled al dente (don’t rinse in cold water), add them immediately to the sauce, then drop them into a large bowl or serving dish, garnish with fresh rosemary, and dust the edges over with some vegan grated cheese of your choice. Bon Appetit!
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010