Creamy Harissa Pumpkin Rigatoni Topped with Fresh Parsley
Ingredients
- 2 celery stalks, sliced
- 1 small onion, peeled and quartered
- 1 garlic clove, peeled
- 1 tbsp rapeseed oil
- 1 small piece ginger
- 2 tsp harissa
- 2 tbsp nutritional yeast
- 1 tsp salt
- 250 ml coconut mylk
- 200 ml water
- 400 g rigatoni pasta
Preparation
Preheat the oven to 180*c and prepare the vegetables
Toss vegetables with the rapeseed oil and transfer to a baking sheet
Bake in the oven for 25-30 minutes until soft, let cool afterwards
Add all ingredients to a blender and blend until smooth
Add more water to adjust the consistency of needed
Add salt & pepper to taste
Combine pasta with the sauce and transfer into bowls
Top with parsley, sprouts & pine nuts