Cheesy Pumpkin Pasta with Miso Mushrooms
Ingredients
- 1/2 butternut squash or pumpkin (300g)
- 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 or more plant milk (soy or oat)
- Salt and pepper to taste
- 1 tablespoon olive oil for frying
Miso mushrooms
- 250g chestnut mushrooms
- 1 tablespoon olive oil for cooking
- 1 teaspoon brown rice miso paste mixed with 2 teaspoons boiling water
Preparation
Soak cashews in boiling water for 30 minutes
Preheat oven to 200°C and roast butternut squash until soft, about 30-40 minutes
In a pan, heat 1 tablespoon olive oil and sauté chopped onion and crushed garlic until soft
For the miso mushrooms, heat 1 tablespoon olive oil in a separate pan, add sliced mushrooms, and cook until browned; stir in the miso paste mixture and cook for a few minutes
Blend the roasted squash, soaked cashews, sautéed onion and garlic, lemon juice, nutritional yeast, thyme, smoked paprika, plant milk, salt, and pepper until smooth to make the sauce
Cook pasta according to package instructions until al dente
Combine the sauce with the cooked pasta, top with miso mushrooms, and serve
