pumpkin seeds Archives

Afternoon tea

Marmalade rusks

50 minutes, plus 5-7 hours’ drying time in the oven

Butternut recipes

Crunchy cauliflower-and-chicken slaw

Afternoon tea

Aunty Ven’s everything crunchies

20 minutes

Beans recipes

Tenderstem® broccoli braai salad

15 minutes

Cauliflower recipes

Carrot pasta

25 minutes

Carrot pasta

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 25 minutes

Ingredients

300 g rigatoni
100 g butter
2 T oil, plus 2 T for frying
4 large carrots, peeled and thickly sliced
salt, to taste
1 t sugar
½ cup water
50 g pumpkin seeds
hard cheese, for serving

Method

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1. Bring a saucepan of salted water to the boil and add the rigatoni. Cook for 8–10 minutes, or until al dente. Drain and set aside.

2. Heat the butter and 2 T oil in a saucepan and add the carrots. Cook over a medium heat for 10 minutes, stirring often, until the carrots are soft and slightly caramelised. Add the salt and sugar and cook for a further 5 minutes.

3. Place the carrots and water in a blender and blend to make a smooth purée. Combine the pasta with the carrot sauce.

4. Heat a pan and add the remaining oil, then fry the pumpkin seeds until they begin to pop and smell nutty. Divide the pasta between bowls and top with the seeds and grated hard cheese.

Find more pasta recipes here.

Videography: Romy Wilson
Photography: Shavan Rahim

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Marmalade rusks

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Crunchy cauliflower-and-chicken slaw

Aunty Ven’s everything crunchies

20-minute kale-pesto beans

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Pumpkin-and-millet soup

Tenderstem® broccoli braai salad

Cauliflower tacos

Carrot pasta

Carrot pasta

Ingredients

Method