About the Recipe
This is a great hearty meal full of vegetables which a smothered in a pumpkin sauce with fresh basil leaves stirred through.
Ingredients
Vegetables
1 capsicum
1/4 purple cabbage
1 fennel bulb
1 handful of baby spinach
1/4 red onion chopped
Pumpkin sauce
1 butternut pumpkin (approx 500g)
1 cup baby tomatoes
2 sticks of celery
1/4 lemon
1 clove garlic (optional)
1/4 chilli (optional)
Top with
1 handful of fresh basil leaves
Slices of red onion
Preparation
Step 1 Create vegtable pasta from the carrots and zucchini with a spirilizer and place this into a large bowl.
Step 2 Chop fienly all the other vegtables (for the vegtable part of this dish) and place into large bowl with the vegtable pasta.
Step 3 Chop butternut pumkin into small pieces and place into a HIGH SPEED blender with the rest of the pumkin sauce ingredients and blend together well for approximatly 2 min or until the sauce is smooth and slightly warmed.
Step 4 Combine desired sauce with the vegetables in the large bowl and combine well.
Step 5 Serve a heap of the pumpkin sauce and vegtables onto a serving plate and top with the fresh basil and red onion.
Chef's Tips
This dish is great served with fresh avocado
