Everand Logo

Welcome to Everand!

  • The Australian Women’s Weekly Food

    VEGIE-PACKED lunches

    Mar 19, 2023 4 minutes

    Creamy pumpkin spaghetti

    PREP + COOK TIME 30 MINUTES SERVES 4

    1.5kg butternut pumpkin, peeled
    1 teaspoon smoked paprika
    2 tablespoons extra virgin olive oil
    1 clove garlic, crushed
    ½ cup (50g) coarsely chopped walnuts
    2 tablespoons pepitas
    ⅔ cup (160ml) pouring cream
    ⅔ cup (160ml) milk
    ¾ cup (60g) finely grated vegetarian parmesan-style cheese
    1 tablespoon chopped chives

    1 Preheat oven to 200°C/180°C fan. Line three oven trays with baking paper.

    Using a spiraliser, julienne peeler or julienne attachment on a mandoline or V-slicer, cut pumpkin into long thin strips. Place pumpkin in a large bowl with paprika, oil and garlic, then season; toss well.

    You’re reading a preview, subscribe to read more.

    More from The Australian Women’s Weekly Food

    The Australian Women’s Weekly Food1 min read
    Go With The Grain
    Use a mandoline or V-slicer to thinly slice the zucchini and apple. You can also use a highspeed blender to make the dressing. Use a paella pan or a large high-sided frying pan for this recipe. To create the thin strips of lemon rind, use a zester
    The Australian Women’s Weekly Food1 min read
    Dip It Real Good
    PREP TIME 15 MINUTES (+ REFRIGERATION) MAKES 1¾ CUPS Place a fine sieve over a bowl, spoon in 500g Greek yoghurt and ½ teaspoon salt. Cover, refrigerate for 2 hours or until thickened; discard liquid. Meanwhile, combine 1 coarsely grated Lebanese cu
    The Australian Women’s Weekly Food2 min read
    Cracking Snacks
    PREP + COOK TIME 45 MINUTES (+ REFRIGERATION & COOLING) MAKES 12 Preheat oven to 180°C/160°C fan. Pulse 1½ cups almond meal, 1 egg, 30g chopped cold butter and ½ teaspoon salt in a food processor until mixture comes together. Knead lightly until smo

    Related