Vegan Cheesy Pumpkin Pasta
Ingredients
- 300g butternut squash or pumpkin
- 1/4 cup cashews (soaked)
- 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 or more plant milk
- Salt and pepper to taste
- 1 tablespoon olive oil for frying
- Pasta of your choice
Miso mushrooms
- 250g chestnut mushrooms
- 1 tablespoon olive oil for cooking
- 1 teaspoon brown rice miso paste
Preparation
Peel and chop the butternut squash into bite-size pieces.
Steam the butternut squash pieces for 15-20 minutes until soft.
Drain the squash and set it aside.
While the squash is cooking, peel and finely chop the onion and add it 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 along with the onion, 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 packet 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 and mix everything together.
Fold in the miso mushrooms.
