Pumpkin is the new Tomato!

I just had to write a quick blog to tell you about my dinner tonight!! It was so yummy.

Pumpkin Bolognaise with Home Made Rice and Corn Pasta

1/4 of a large home-grown pumpkin, chopped

1 onion

garlic (as much as you like)

your favourite spices  (I used cinnamon, cumin, salt and pepper tonight)

ghee

250g mince

water

coconut cream (optional)

home-made pasta

Saute the onion, garlic, pumpkin and spices in the ghee until the pumpkin has begun roasting a little on the outside and the onion and garlic are softened. I cooked the mince separately and added it after the sauce was made, but I suppose you could cook it all together. I like one-pot meals. Less to wash up :)

Add a little water – just enough to cook the pumpkin through.

Mash up the pumpkin  with a potato masher. It doesn’t have to be silky smooth. I like mine textured.

If you think your bolognaise sauce is a little thin you can thicken it a bit with some arrowroot flour and/or pour a little coconut cream into it. I did both because I was making it up on the spot. The coconut lightens the colour, and gives the sauce a sweet, smooth and creamy taste. I like it.

Serve it on top of home-made pasta made with this recipe from The W.H.O.L.E Gang – one of my favourite gluten-free cooking blogs. This pasta is super easy to make and super quick to cook. Best of all you can make twice the amount, roll it flat and freeze it for future meals.

Tonight I made our pasta with 2/3 brown rice flour and 1/3 maize flour. The recipe recommends rolling it thin enough to read newspaper from but mine was thicker than that. I rolled it between two floured (with rice flour) sheets of baking paper, rather than the plastic wrap suggested in the recipe. I found it much easier to peel off the paper and pop in the water.

Our pasta was thick and chewy, it cooked in just a few minutes and was delicious with the pumpkin sauce, although I couldn’t help wishing for a bit of parmesan cheese to sprinkle through it. I have just learned that pecorino cheese, made from sheep’s milk, can be used like parmesan, so I”ll be hunting some of that down for the next time we eat this yummy dinner.

Yet again, our dinner was consumed before a photo was taken.

Yay! I can eat bolognaise again. I think I’m starting to get over tomatoes now that I’ve realised that life can go on without them!

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About lavendilly

Jennifer McCormack Gold Coast Celebrant. Lavendilly Celebrations - Handmade Ceremonies celebrating the beautiful and sacred in life xx
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