Casserole with pumpkin, beans, and leek

I believe there’s no need to persuade you to try this CASSEROLE WITH PUMPKIN, BEANS, AND LEEK. This combination will leave no one indifferent! A real treat for gourmets.

Casserole ingredients:
300 g pumpkin, peeled and finely chopped
2 tbsp olive oil
2 large leeks, chopped
3-4 tbsp fresh, vegan pesto sauce
400 g beans
200 ml unsweetened rice milk
2 tbsp tapioca flour
1 pack buckwheat filo pastry
coconut oil and a pinch of sea salt for coating the pastry
150 g mix of green leafy vegetables, coated with olive oil, if desired

Pesto sauce ingredients:
2 handful fresh basil
10 walnuts
50 ml olive oil
a pinch of salt

Instructions:
1. Heat the oven at 200 °C. Pour the oil, chopped pumpkin, a pinch of salt, and black pepper into a pan. Bake for 25-30 minutes until pumpkin pieces soften. Turn them around at halftime, so the pieces could bake evenly.
2. Stir 2 tbsp tapioca flour in rice milk.
3. For pesto sauce, put all the ingredients in a blender and blend for about 30 seconds.
4. Heat the remaining oil in a pan and simmer the leeks with a pinch of salt until transparent and soft, for about 5 minutes. Remove from the heat, mix in the previously prepared pesto sauce, then add the beans and mix of tapioca and milk. Stir gently. Tapioca will thicken during stirring.
5. Add diced pumpkin and pour everything in a refractory bowl, which you’ll put in the oven. Spread the mixture evenly and put wrinkled pastry on top. Cover the pastry with coconut oil and salt slightly. Leave the casserole to bake for about 20 minutes at 200 °C or until the edges get golden.