Yet another glamourous vegetarian meal…
Being an avid foodie I love eating delicious food, but also pushing the boundaries when cooking. Professionally I work in human resources where everything is done procedurally by the book, so I find my creative outlet through cooking. I love trying different herbs, spices, vegetables to create my culinary masterpieces. Coincidentally the results are always, well almost always very rewarding.
My dream is to someday own an all vegetarian restaurant, showcasing vegetarian dishes from around the world. The key to delicious vegetarian meals is always using fresh produce that is in season. Another important tip is know your herbs and spices and the only way to learn all about them is by incorporating them in your everyday cooking.
Today’s recipe is about showcasing the delicious pumpkin we currently have in season in Melbourne. Nothing says winter like a warm hearty pumpkin soup, but today we are stepping the humble pumpkin up a notch with a lip smackingly delicious linguine.
Ingredients: 19 Cooking time: 45 minutes
- One packet of linguine pasta
- Half a butternut pumpkin, peeled, deseeded and cubed
- Three truss tomatoes, cubed
- Eight to ten kalamata olives, pitted and diced
- One red onion, finely sliced
- Five to six pods of garlic, smashed and coarsely chopped
- One tablespoon smoked paprika powder
- One teaspoon red chilli powder
- One teaspoon of cumin powder
- Juice of half a lemon
- Six to eight sprigs of fresh rosemary
- Six to eight sprigs of fresh oregano
- One tablespoon of fresh mint leaves, chopped
- Salt and pepper to season
- Five tablespoons of extra virgin olive oil
- Two teaspoons vinegar
For the garnish (optional)
- Four eggs
- Two tablespoons of goats cheese
- Two teaspoons toasted black sesame seeds
- Fresh parsley
Preheat the oven to 200 degrees Celsius.
In a baking dish add the pumpkin, tomatoes, olives, onion and garlic. Sprinkle the spices and tear up the fresh herbs, if you don’t have access to fresh herbs you can use dried rosemary and oregano (one tablespoon each approximately). Add a generous glug of extra virgin olive oil, lemon juice, season with salt and pepper as desired and toss all the ingredients. Place the baking dish in the oven and bake for 30 minutes or until the pumpkin is tender.
Cook the pasta as per packet instructions. Once the veggies and the pasta are cooked, toss the linguine thoroughly and ensure the pasta is coated with the ingredients evenly.
For the garnish I have used a poached egg, which gives this dish another flavour element and combined with the other ingredients it becomes a lip smackingly delicious sauce. To poach an egg, start by individually cracking the eggs in small bowls. Next bring water to a boil in a deep saucepan. Add vinegar, lower the heat and slide each egg one by one into the water. Depending on your pan a really runny poached egg will take two to three minutes and a medium poached egg will take about five to six minutes.
To assemble the dish plate the linguine. Place the poached egg on top and finally garnish with goats cheese, parsley and toasted black sesame seeds.
Your lip smackingly delicious Roasted Pumpkin and Tomato Linguine is ready to serve. Try this dish for your next pasta night and be sure to impress family and friends.