Chunky slow-cooked pumpkin and sweet potato make up this rich and tasty dish. Our Italian inspired, creamy cheese and pumpkin sauce is perfectly paired with a delicious gluten free quinoa, packed full of protein.
Keep in the fridge in a sealed container for up to 2 days.
200g Pumpkin or butternut squash, peeled and chopped
200g sweet potato, peeled and chopped
100g carrots, peeled and chopped
Preheat the oven to 180C. Line a baking sheet with parchment paper and scatter over the chopped pumpkin, sweet potato and carrot and garlic, drizzle over the olive oil and dried basil and mix together with your hands to ensure all the vegetables are coated. Place in the oven and cook for 20-25 minutes until golden and soft.
While the vegetables are cooking, cook the quinoa according to the packet instructions. In another pan, cook the frozen peas for 5-7 minutes until soft. Drain, reserving the cooking water.
Once the vegetables are cooked, remove from the oven and allow to cool slightly and add to a blender with the cooked peas, cannelloni beans and cheddar cheese and blend to the desired consistency. Add a little of the pea cooking water to get to a looser consistency.
Serve with the cooked quinoa and top with freshly grated Parmesan.
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