It’s officially the season of pumpkin everything and we’re so pumped! 👏 With the cooler weather upon us, let’s make this dish a little extra nourishing with the vitamins and minerals found in our Spirulina Penne.

Serves 3-4

Ingredients

• 3 cups fresh pumpkin, seeded, peeled and chopped
• 2 cloves garlic, chopped
• 1 chili pepper, finely chopped (Or, substitute 1tsp of chili flakes)
• ½ white onion, chopped
• 1 sprig of fresh rosemary
• Virgin Olive Oil – Olearia San Giorgio
• 1 Package of Spirulina Penne – Sarafino
• 2 tbsp Salted Capers – Sarafino
• Rosemary Fused Extra Virgin Olive Oil – Sarafino
• Sea Salt

Directions:

1. Peel and chop pumpkin into 1/2″ chunks. Set aside.
2. Chop white onion, garlic, chili pepper, and fresh rosemary.
3. Prepare the pasta:
   • Fill a large pot with 2.5 litres of water. Bring to a boil and add 1 tbsp of sea salt.
   • Add 250g of Spirulina Penne Pasta and cook for 8-10 minutes, stirring occasionally until al dente.
   • Drain the pasta and return to pot.
4. Prepare the Sauce:
   • Heat Virgin Olive Oil in a pan over medium heat.
   • Add garlic, onion, chili pepper, and rosemary to pan and sauté until onions have softened.
   • Add the pumpkin to the pan and stir, coating it in the olive oil, garlic, onions and rosemary.
   • Add a splash of water to the pan and stir.
   • Keep sautéing until pumpkin is soft and mushy.
   • Add salted capers to pan and stir.
5. Add a few scoops of sauce to drained pasta and mix well.
6. Plate the pasta and top with more pumpkin sauce, a sprinkle of sea salt, and a drizzle of Rosemary Fused Extra Virgin Olive Oil.
7. Enjoy!

Did you make this Spirulina Pumpkin Pasta? Let us know! Send us a photo of your dish via email, send us a DM or tag @sarafino on Facebook or Instagram. Make sure to check out our other recipes for more healthy dishes.