Cheesy Pumpkin Pasta with Miso Mushrooms
Ingredients
- 300g butternut squash or pumpkin
- 1/4 cup cashews
- 1 white onion
- 2 garlic cloves
- 1 tablespoon lemon juice
- 3 tablespoons nutritional yeast
- Few sprigs fresh thyme
- 1/2 teaspoon smoked paprika
- 1/2 cup plant milk (soy or oat)
- Salt and pepper to taste
- 1 tablespoon olive oil
Miso mushrooms
- 250g chestnut mushrooms
- 1 tablespoon olive oil
- 1 teaspoon brown rice miso paste
- Pasta of choice
Preparation
Peel and chop the butternut squash into bite-size pieces.
Steam the butternut squash pieces for 15-20 minutes until soft.
Drain and set them aside.
While the butternut squash is cooking, peel and finely chop the onion.
Add the chopped onion to a small frying pan with a touch of oil.
Fry the onion on low to medium heat for 5 minutes until it starts to caramelize.
Add the crushed garlic cloves and thyme leaves and cook for another minute.
Add the cooked butternut squash to a blender together with the onion and garlic, soaked cashews, lemon juice, nutritional yeast, smoked paprika, plant milk, salt, and pepper.
Blend until completely smooth and silky, adding more plant milk if needed.
Cook the pasta according to the package instructions.
While the pasta cooks, add the sliced mushrooms to a pan with oil.
Pour over the miso paste mixed with water and cook the mushrooms on high heat for 10 minutes until all the liquid has evaporated.
Drain the pasta and return it to the pan.
Pour in the butternut squash sauce.
Mix everything together and fold in the miso mushrooms.
