Red Pesto, Roast Pumpkin, Spinach & Onion Toastie

2

People

20

Minutes

Easy

Difficulty

Just to know

Recipe by Jade Kath (IG profile @panaceas_pantry)

Ingredients

Saclà Vegan tomato pesto with tofu

4 thick slices of sourdough bread (or preferred bread)

250 Jap pumpkin

Olive oil

1 tsp garlic granules

1/2 tsp smoked paprika

2 large handfuls baby spinach, washed

1/4 red onion, cut into thin slices

Grated vegan cheese

Salt and pepper

Method

1 Preheat the oven to 180°C. Remove the seeds from the pumpkin and cut into 2cm chunks. Place on a baking tray with a drizzle of olive oil, garlic, paprika and a good sprinkle of salt then toss. Bake for 25 mins or until very tender and soft.

2 Meanwhile, add washed spinach to a medium saucepan with a splash of water. With the lid of simmer for approx 5 minutes or until vibrant green and softened.

3 Once the pumpkin has cooked turn off the oven and heat a large skillet over a medium flame. Butter (with vegan butter, margarine or oil) the bread and place 2 pieces onto the hot pan (buttered side facing down). Turn the heat to low.

4 Add a around 1 tbsp Saclà Vegan tomato pesto to each piece of bread and spread. Top with vegan cheese and onion then carefully place on a thick layer of the roast pumpkin. Season and then divide the sautéed spinach between the two sandwiches

5 Top with remaining slices of bread, butter side facing up. After 5 minutes carefully flip and cook for a further 5 minutes on the other side. Remove from the heat and enjoy.

Method

2 Meanwhile, add washed spinach to a medium saucepan with a splash of water. With the lid of simmer for approx 5 minutes or until vibrant green and softened.

5 Top with remaining slices of bread, butter side facing up. After 5 minutes carefully flip and cook for a further 5 minutes on the other side. Remove from the heat and enjoy.

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