Cals: 503/ F 16g/ CHO 36g/ P 47g

Meal Prep Time:  40 minutes

Serves: 5

Ingredients:

• 1 cube of Massel vegetable stock,
  dissolved in 1 cup of water
• 1/2 cup raw cashews, soaked in the stock mixture
• 2 cups butternut pumpkin, cubed
• 1 tbsp olive oil
• 1 brown onion, diced
• 6 brown button mushrooms, thinly sliced
• 2 cloves of garlic, raw
• 1/2 tbsp sweet paprika
• 2 tsp + 1 tsp salt
• Pepper to taste
  To serve
• 100g Eco Organics Chickpea Fettuccini

Method:

Note: Soak cashews in stock overnight or for 30mins prior to cooking.

1. Preheat the oven to 200 degrees. Line a tray with
   baking paper and add the pumpkin, sprinkle with
   2 tsp of salt and pepper to taste.
2. Bake for 20-25 minutes. Once cooked, set half the
   pumpkin aside to cool and leave the other half in
   the off oven to stay warm.
3. In a non-stick pan, fry the onion with the olive oil
   and remaining salt for 5-10 minutes, then add the
   mushrooms and fry for a further 5 minutes, stirring
   often, put in the oven with the pumpkin to stay warm.
4. Once the ½ portion of pumpkin has cooled, add it
   to a blender with the cashews, stock, garlic cloves
   and paprika. Blend until completely combined. Add
   more stock/water to thin or corn starch to thicken
   as desired. Cook the pasta and add 1/5 of the
   sauce, remaining pumpkin, onion and mushrooms!