Vegan Cheesy Pumpkin Pasta
Ingredients
- 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
- Pasta of your choice
Miso mushrooms
- 250g chestnut mushrooms
- 1 tablespoon olive oil
- 1 teaspoon brown rice miso paste
Preparation
Peel and chop the butternut squash into bite-size pieces. Steam for 15-20 minutes until soft. Drain and set aside.
While the squash is cooking, peel and finely chop the onion. Add it to a small frying pan with a touch of oil. Fry 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 the package instructions.
While the pasta is cooking, 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 the liquid evaporates.
Drain the pasta, return it to the pan, pour in the butternut squash sauce, mix together, and fold in the mushrooms.
