VODKA PASTA (without the vodka)
Prep time: 10 minutes
Cook time: 1 hour
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 tsp each salt and pepper
- 1 brown onion
- 1/2 butternut pumpkin
- 500grams cherry tomatoes (2 punnets)
- 1 large red capsicum
- 4 garlic cloves
- 500-gram container of cottage cheese
- 2 tbsp tomato pasta
- 1 cup vegetable stock
- 500 grams of pasta of choice ( I used fusilli )
INSTRUCTIONS:
I tried to keep mine all in one pot but you can do it separately if needed.
- Preheat oven to 200 degrees.
- I diced my pumpkin, onion, and capsicum all in oven small pieces (2cm).
- In my large oven-safe pot, I added 1 tbsp of olive oil, followed by pumpkin, capsicum and my cherry tomatoes.
- I roasted a whole garlic ( but only ended up using 4 of the cloves).
- I then drizzled over my second tbsp of oil.
- I put my pot in the oven and roasted the veggies for 60 minutes or until the garlic was soft (This depends on your oven).
- Once the veggies were ready, I transferred my pot to the stove and moved on to cooking my pasta.
- I followed the instructions in my pasta packet to cook it to perfection.
- Whilst the pasta was cooking, I added my tomato paste, cottage cheese and stock to my pot with the roasted veggies.
- Using a hand blender, I blended the veggies until smooth.
- You can transfer the veggies to a blender if you prefer.
- Once the sauce was blended and smooth and the pasta cooked, I combined the pasta and the sauce.
Serve with burrata and extra salad or garlic bread x
NOTES:
You can add the vodka if you wish, I just haven't tried that version :)
