Rice Pasta with Hearty Pumpkin-Tomato Sauce

Rice Pasta with Hearty Pumpkin-Tomato Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time Cook Time
4people 10 minutes 15minutes
Servings Prep Time Cook Time
4people 10 minutes 15minutes
Rice Pasta with Hearty Pumpkin-Tomato Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time Cook Time
4people 10 minutes 15minutes
Servings Prep Time Cook Time
4people 10 minutes 15minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven to 400 degrees Fahrenheit. Wash pumpkin and prick in several places. Place pumpkin on a baking sheet and bake 40 minutes or until soft enough to prick easily with a fork.
  2. Place soaked sunflower seeds in a food processor with pressed garlic, lemon juice, salt, and basil leaves. Process until you achieve a coarse paste, scraping the sides and adding water a tablespoon at a time as necessary to thoroughly grind all ingredients. Set aside. (I had already used half of this recipe for the initial conception, which was an overwhelming success with my husband, so this is a little less than half of what I originally had.)
  3. (The above steps can be performed up to two days in advance and the pumpkin and pesto refrigerated until use.)
  4. Set a large pot of salted water to boil and then cook the pasta according to the instructions. Then drain.
  5. Meanwhile, cut the cooked and cooled pumpkin in half and remove the seeds from each side.
  6. Slice the peel from the outside of the pumpkin and cut the flesh into large chunks.
  7. Place the pumpkin chunks into a blender with a couple of tablespoons of water and blend until smooth or almost smooth.
  8. Place the pesto, the pumpkin purée, and the can of tomatoes in the pot used to cook the pasta (which is now in the colander to drain). Stir to combine and taste before adding salt to taste and red pepper flakes, if desired. Combine all well.
  9. Remove half of the sauce to be used at a later time. (Yes, this recipe makes a double recipe of sauce, and you will be glad it does when you are pressed to come up with dinner at the end of a long day. The sauce can be used over rice and veggies or even combined with some vegetable broth and used as the base for a pumpkin-tomato soup!)
  10. Add pasta to pesto mixture and fold gently until the pasta is coated. Serve immediately.
Recipe Notes

This recipe is a great source of Vitamin E from both the pumpkin and the sunflower seeds. Additionally, there is a hefty dose of Vitamin C, beta carotin, and fiber. There are enough vegetables incorporated in this dish to allow it to stand alone, though I prefer to serve it with a salad and possibly something green, like broccoli or spinach stirred in until it's nicely wilted. Healthy food never tasted so good!

Share this Recipe