Pumpkin And Mushroom Rye Pasta
Have you ever wished that your vegetables could last longer? I have. Whenever I buy bell peppers, I get the multi-coloured three-in-one pack, because it’s value for money. But I almost never eat it quick enough.
This week I met with the founder of Bon Apetit, an East London-born entrepreneur and creator of a 100% organic vegetable flour range. It is the first time I’ve ever been introduced to dehydrated vegetable flour and I am so impressed. Babalwa’s products contain no preservatives and there are so many options: cabbage, kale, spinach, beetroot, pumpkin - the list is endless. I also love that it’s versatile and easy to slip into smoothies and soups.
No matter who you are, where you live or how you cook. I believe this flour will change your life. It’s practical, simple to use, and convenient. And like raw vegetables, it’s not going to go off in a couple of days.
Did you know: Pumpkin is a carbohydrate. The MyFitnessPal app says there are 102 calories, 20 g carbs, 1 g fat and 4 g protein in 1/4 cup of pumpkin flour. If you’ve waning to lose weight it’s advisable to eat pumpkin in the evening instead of butternut, which has a higher carb profile.
Ingredients
1 tsp olive oil
5 sprigs thyme
1 punnet of brown mushrooms
2 cups of milk (I used Parmalat EasiGest Lactose-Free milk but any will do)
1/3 cup of pumpkin flour (Available at Carreira Centre’s Fruit and Nut Market, Randburg and in Jackson’s Real Food Market, Bryanston)
1 cup rye pasta
sumac spice/coriander for garnish
salt and pepper
Method
Boil pasta for 8 minutes, in 1 L of water with 1 tsp of salt and 1 tsp of oil. Drain and place back in the same pot and let it steam for a bit until you need it.
In a heavy-based pot, heat olive oil and chuck in the thyme leaves.
When you start to smell the herbs, add the milk to the pot.
Start whisking the milk lightly and add the flour in slowly. The flour will swell the same way porridge swells when you make it. Don’t let it get thick. If it does, add a teeny bit of milk.
Quickly drop in sliced mushrooms and close the pot.
After about 5 minutes the mushrooms will soften and your pasta sauce will be ready.
Season well with salt and black pepper.
Enjoy on top of your rye pasta and garnish with a bit of Sumac spice or green herbs.
