Almond Garlic Pasta with Roasted Pumpkin


400g pumpkin cubed

130g baby spinach leaves

2 x cups frozen peas

4 x cups penne pasta

2 x Tbs dairy free butter

Extra virgin olive oil

Salt and pepper

1 x handful of mint leaves


1 x cup almonds balanced

1 x cup cashews

1/2 cup nooch

1 tsp garlic powder

Lemon juice

S & P 1x tsp of each

300ml water


  1. Pre-heat your oven to 200•C and put your cubed pumpkin into a roasting tray. Toss your pumpkin cubes in a little oil salt and pepper. Roast for 1/2 an hour turning 1/2 way.
  2. Cook pasta until almost al dente (mine took 5 minutes but will depend on your type of pasta). Drain and rinse and keep 3 cups of the pasta water.
  3. Place all the sauce ingredients into a blender and blend until smooth.
  4. In a big pot heat on med heat your oil and butter and when melted add your almond purée and simmer stirring slightly until thickened (around 3 minutes).
  5. Add the pasta water 1/2 tsp salt and 1/2 tsp pepper and simmer stirring occasionally for 3 minutes.
  6. Add your peas and pasta and cook for 3 minutes stirring occasionally.
  7. Add your spinach leaves 1 handful at a time until fully wilted then turn off heat.
  8. Tear up 1/2 your mint leaves and stir through.
  9. Serve your delicious pasta on plates with the roasted pumpkin on top and finish with your left over mint leaves.