Organic Roast Pumpkin and Tomato Rigatoni Recipe
Wednesday, July 12th, 2023 | Farm Fresh
This carby winter recipe still gives you all the benefits from our organic hidden greens and veggies (all in the sauce)
Serves 4
GF, DF & RSF
Ingredients:
- 500g butternut pumpkin, cut into 3cm cubes
- 1 red onion, roughly chopped
- 2-3 large garlic cloves
- 3 tablespoons extra virgin olive oil
- 2 teaspoons paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon chilli powder
- Sea salt & pepper
- 1 (400g) chicken breast
- 250g cherry tomatoes
- 1 handful of spinach
- 1/4 cup plant based milk
- 500g rigatoni pasta
- 1/3 cup bocconcini balls
- Basil, to garnish
The Method
- Preheat the oven to 200ºC.
- Line two baking trays with baking paper—one larger than the other.
- Place butternut pumpkin, red onion and garlic in the largest baking tray.
- Drizzle with 2 tablespoons of olive oil and season with paprika, dried oregano, chilli powder, salt and pepper.
- Bake in the oven for 15 minutes.
- While the vegetables roast, place the whole chicken breast in the other baking tray and drizzle
with olive oil and a pinch of salt and pepper. - Bake for 20-25 minutes until golden.
- Remove from the oven and shred the chicken into small bite size pieces using two forks. Set aside.
- Bring a large saucepan of water with a pinch of salt to the boil.
- Cook rigatoni according to packet instructions.
- Once cooked, drain water and set aside.
- Remove your roast vegetable tray.
- Add cherry tomatoes and drizzle one tablespoon of olive oil.
- Roast for a final 10 minutes until the tomatoes are soft and juicy.
- Transfer roast vegetables to a high speed blender.
- Add in spinach and milk of choice. Blend until all ingredients are smooth and creamy. You can adjust consistency by adding more milk to thin out the sauce.
- Divide pasta into four serving bowls.
- Pour over your pumpkin and tomato sauce.
- Add shredded chicken and pour over a little more sauce until you have your desired consistency.
- Top with bocconcini balls, fresh basil, salt and pepper to taste.