Macaroni Pumpkin with Salt and Pepper Broccolini

500g wholemeal macaroni pasta
1/4 kent pumpkin, diced and steamed
270g soaked cashews
3 garlic cloves
1 tbsp. mirin
1 pink lady apple, cut into large chunks
1 tbsp nutritional yeast
1 cup vegie stock
salt & pepper
400g can of chickpeas
75g fresh spinach (feel free to use more!)
8-10 sage leaves, diced finely
small bunch of chives, diced finely
2-3 bunches of broccolini (or green beans)

1. In a large saucepan of boiling water, cook pasta according to the direction on the packet
2. Put the cashews, garlic, stock, mirin, nutritional yeast and apple into a blender and blend until smooth
3. Add the pumpkin and blend until smooth and creamy
4. Drain the pasta, and put the pasta back into the saucepan
5. Add the pumpkin sauce, chickpeas, spinach, salt, pepper and herbs and leave on the heat until the sauce is warm
6. Steam the broccolini lightly and season with salt and pepper; serve on the side.

Serves 6

Adding the spinach and herbs

Almost ready!

Ready to eat!