Butternut and rosemary Pansonti pasta, butternut and parsnip purée, deepfried rosemary and butter squares with vegan parmesan

Ingredients 

Grain Products 

Butternut Pansontti 

Vegetables: 

• Butternut

• Parsnip 

• Garlic

Dairy: 

• Vegan Parmesan 

• 1/2 Cup Almond milk 

• 20g Vegan butter

• Extra Virgin olive oil ( Finish the dish with a drizzle of it ) 

Herbs and Spices : 

• 2g Rosemary 

• 2 Tsp Cinnamon 

• 1 Tsp Cumin 

• Salt & Pepper ( To taste ) 

• 5g Pumpkin Seeds

• 5g Sunflower Seeds

Method : 

• Chop both Butternut & Parsnip and add to a bowl with 3 Tbs of Olive oil, 2 tsp of Cinnamon, 1 tsp of Cumin and 2g of rosemary 

• Heat the oven to 180°C and put the Seasoned Butternut and parsnip to roast for 15 minutes. 

• After 15 minutes of roasting take the cooked Butternut and Parsnips and add into a blender with 10g of Vegan butter and half a cup of Almond milk and blend until smooth.

• Take the blended purée and add into a pot to cook for 2 minutes then season with salt and pepper to taste. 

• Take a non-stick pan and add the Sunflower seeds, Pumpkin Seeds and toast until golden.

• Take another pot and add hot water and wait for the water to boil then add your pasta into the boiling water for 5 minutes.

• Take the pasta out from the boiling water and add directly into the purée we made earlier. 

• Simmer both the purée and the pasta for an additional 2 minutes then Serve.

• Garnish with both the Pumpkin and Sunflower Seeds with Parmesan 

Drizzle with Extra Virgin Olive Oil when Serving 

Cooking time : 22 Minutes 

Preparation time : 20 minutes 

Overall time for dish : 42 Minutes