Pasta with Roasted Pumpkin, Tomatoes and Bacon
Sophie Gray shares her recipe for a hearty pumpkin pasta that will please your hungry family.
Carrot and Miso Dip
Make carrots shine with this healthy carrot and miso dip.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 400g carrots, scrubbed with skins on, cut thin
- 3 tablespoons olive oil
- 2 cloves garlic
- ½ teaspoon ground cumin
- ½ teaspoon ground ginger
- 2 tablespoons water
- 1 teaspoon sea salt
- 3/4 cup cannellini beans
- 2 tablespoons white miso paste
- 2 teaspoons lemon or lime juice
- 2 tablespoons water or orange juice
- 1 teaspoon sesame oil
Method
- Put the carrots, olive oil, garlic, cumin, ginger, water and salt into a pot and gently cook for around 20-30 mins until the carrots are soft.
- Stir in the cannellini beans and heat through.
- Put the mixture into a food processor and add the miso paste, lemon juice, water or orange juice and the sesame oil. Process until light and smooth.
- Serve with your favourite crackers.