Cheesy Pumpkin Pasta with Miso Mushrooms
Ingredients
- About 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 or more plant milk (soy or oat)
- 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 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 together 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 the packet instructions
While the pasta cooks, add the sliced mushrooms to a pan with the oil
Pour over the miso paste mixed with water and cook the mushrooms on fairly high heat for 10 minutes until all the liquid has evaporated
Drain the pasta and put it back in the pan
Pour in the butternut squash sauce
Mix everything together and fold in the miso mushrooms
