Vegan Pumpkin Pasta with Spiced Sauce
Ingredients
Pumpkin puree
- 1/3 pumpkin, hokkaido (400g.)
- 1 tablespoon oat milk
- 1 tablespoon plant butter
- Salt and pepper
Pasta sauce
- 400g. pasta (gluten-free if needed)
- 2 tablespoons of plant butter
- 1 onion
- 2 cloves of garlic
- 2 teaspoons of cumin
- 2 teaspoons of paprika
- 1 tablespoon tomato paste
- 2 dl. oat milk
- Parmesan cheese (I used a vegan cheese)
- Salt and pepper
Preparation
Chop the pumpkin and cook with boiling water for 15 minutes until tender.
Drain and blend together with milk, butter, salt and pepper until creamy and set aside for later.
Cook the pasta according to package instructions.
In a large skillet, add plant butter, finely chopped onion, garlic, paprika and cumin and cook for about 5 minutes until the onion begins to caramelize.
Reduce heat, add the tomato paste and the pumpkin puree and cook for 5 minutes until thickened.
Stir in milk and parmesan cheese.
Season with salt and pepper.
If needed, thin the sauce with a little more milk.
Add the pasta to the pumpkin sauce and coat it all.
Serve and enjoy.
