Are you looking for a quick, nutritional and delicious lunch that will keep you going but also tastes great? This creamy pumpkin and miso pasta is an ideal combo of simplicity and umami flavour in a filling dish. Packed with complex carbohydrates, fibre, protein and healthy fats, this pasta will give you a healthy and lasting energy boost, whether you're at home or at work.
Shop ingredients
Nutrition (1 serving)
- 542 kcal
- 56 g carbohydrates
- 25 g fats
- 24 g protein
Per 3 portions
- 300 g of hokkaido
- clove garlic
- 50 g spring onion
- 3 tbsp olive oil
- 1 tsp salt
- pepper
- fresh rosemary
- 18 g miso paste
- 200 ml vegetable broth
- 180 g penne pasta
- spring onion
- sweet chilli sauce
- 100 g ready-to-eat chicken
- 1/2 red onion
- 1 tsp cane sugar
- 2 tbsp avocado oil
Instructions
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Wash and chop the pumpkin. Place it on a baking tray lined with baking paper and add halved spring onion and garlic. Don't peel the garlic, just cut off a little piece on the top.
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Drizzle over some olive oil and season with salt, pepper and a little bit of rosemary. Wrap the garlic in foil to cook it faster.
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Roast it in an oven preheated to 175 °C for 40 minutes, or until tender.
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While the vegetables are roasting, cook the pasta according to the instructions.
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Drain the pasta.
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Transfer the roasted vegetables into a blender, add the miso paste, about 200ml of vegetable stock and mix until smooth.
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Transfer to a saucepan to heat through, then add the cooked pasta and ready‑to‑eat chicken.
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Serve it with grated cheese, spring onion and caramelised onion (slice the onion finely and leave it to caramelise using a little bit of oil and sugar).
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You can drizzle some sweet chilli sauce over and enjoy!
