Creamy Dairy-free Pumpkin Vodka Pasta

Name: Creamy Dairy-free Pumpkin Vodka Pasta
Cuisine: South African
Ingredients: 1 Butternut, peeled and chopped; 350 g Gluten-free Pasta; 2000 ml boiling Water; 5 ml Salt; 70 ml Olive Oil; 750 g Tomatoes, purée in food processor; 2.5 ml Wasabi powder; 5 ml Lemon Juice; 3 sprigs fresh Rosemary; 4 sprigs fresh Thyme; 1 Onion, peeled and diced; 4 cloves Garlic, peeled and sliced; 2 ml crushed red Chili flakes; 125 ml Vodka; 75 g Sheep and Goat's Feta; 250 ml Orley Whip; Salt and Pepper; Pinch ground Nutmeg

Sean Strydom @Sean_Strydom

Port Elizabeth

Creamy Dairy-free Pumpkin Vodka Pasta

Sean Strydom @Sean_Strydom

Saved

Ingredients

1Butternut, peeled and chopped
350 gGluten-free Pasta
2000 mlboiling Water
5 mlSalt
70 mlOlive Oil
750 gTomatoes, purée in food processor
2.5 mlWasabi powder
5 mlLemon Juice
3 sprigsfresh Rosemary
4 sprigsfresh Thyme
1Onion, peeled and diced
4 clovesGarlic, peeled and sliced
2 mlcrushed red Chili flakes
125 mlVodka
75 gSheep and Goat's Feta
250 mlOrley Whip
Salt and Pepper
Pinchground Nutmeg

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Steps

1

Preheat oven to 200°C.
Spread Butternut in a baking tray and roast in oven for a hour or till golden brown and fragrent.
Remove from oven and let cool to room temperature.
Purée in a food processor and set aside.
2

Boil Water with Salt and 10 ml Olive Oil in a large pot.
Add Pasta, allow to come to a boil, then reduce heat and cook till al-dante.
Remove Pasta from the Water and set aside.
Retain the Pasta cooking Water.
3

Add Tomato purée, Wasabi powder and Lemon juice to a sauce pan and reduce over high heat.
Be careful not to let the Tomato boil over.
Reduce to about 250 ml.
4

Heat 60 ml Olive Oil in a Dutch Oven over medium-high heat.
Add Rosemary and Thyme.
Fry for 2 - 3 minutes.
Remove herbs and discard.
5

Add Onions, Garlic and Chilli to the flavoured Olive Oil.
Cook till Onion is translucent.
6

Add the Tomato and continue to cook, while stirring till all the moisture has evaporated and the Tomato and Onion mix is almost dry.
7

Deglaze with Vodka and cook till Vodka has reduced by half.
Reduce heat to medium low.
Add purée Butternut and stir till well combined.
8

Stir in Feta cheese, 250 ml Pasta Water and Orley Whip.
Mash the cheese and combine well.
9

Add in the cooked Pasta and stir through.
Add more Pasta Water if required.
Taste and season with Salt, Pepper and Nutmeg.
Combine well and serve.