Vegan Cheesy Pumpkin Pasta
Ingredients
- About 1/2 butternut squash/pumpkin (about 300g)
- 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 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
Miso mushrooms
- About 250g chestnut mushrooms
- 1 tbsp olive oil for cooking
- 1 tsp brown rice miso paste mixed with 2 tsp boiling water
- Pasta of your choice to serve
Preparation
Peel and chop the butternut squash into bite-size pieces. Steam the butternut squash pieces for 15-20 minutes until soft. Drain 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 and garlic, soaked cashews, lemon juice, nutritional yeast, smoked paprika, plant milk, salt and pepper. Blend until completely smooth and silky. Add 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 a fairly high heat for 10 minutes until all the liquid has evaporated.
Drain the pasta and put it back in the pan and pour in the butternut squash sauce. Mix everything together and fold in the miso mushrooms.
