Recipe (Made 2 adults serving):
1.5 cup organic wholemeal fusilli + 1 tsp olive oil
1 cup chopped pumpkin
5 large organic tomatoes
1 medium size carrot (chopped small)
1 yellow onion (halved)
1 cup basil leaves
2 Tbsp peppermint leaves
1.5 cup fresh amaranth leaves
2 Tbsp olive oil
1 stalk chopped fresh parsley
(1) Using a sauce pan, heat up some water, add some olive oil and boil fusilli till almost soft. Drain over cold water and set aside.
(2) Put all ingredients in an oven-safe glassware, add 2 Tbsp olive oil and roast at 175c for 40 minutes, or till all ingredients soft and juicy. Once done, pour onto a plate and let it cool slightly to room temperature.
(3) Add in fresh amaranth leaves with all the ingredients and blend the ingredients using a food processor to preferred texture.
(4) Pour the sauce onto fusilli and top with fresh parsley. Serve immediately.
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