Vegan Cheesy Pumpkin Pasta
Ingredients
- About 300g butternut squash or pumpkin
- 1/4 cup cashews, soaked in boiling water for 30 minutes
- 1 white onion
- 2 garlic cloves
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
- Few sprigs of fresh thyme
- 1/2 tsp smoked paprika
- 1/2 cup or more plant milk (soy or oat)
- Salt and pepper to taste
- 1 tbsp olive oil for frying
- Pasta of your choice
Miso mushrooms
- About 250g chestnut mushrooms
- 1 tbsp olive oil for cooking
- 1 tsp brown rice miso paste mixed with 2 tsp boiling water
Preparation
Peel and chop the butternut squash into bite-size pieces.
Steam the butternut squash pieces for 15-20 minutes until soft.
Drain them and set aside.
While the butternut 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 with the onion, garlic, soaked cashews, lemon juice, nutritional yeast, smoked paprika, plant milk, salt, and pepper.
Blend until smooth and silky. Add more plant milk if needed.
Cook the pasta according to 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 on high heat for 10 minutes until all 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 mushrooms.
