Vegan Cheesy Pumpkin Pasta
Ingredients
- 300g butternut squash or pumpkin
- 1/4 cup cashews
- 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
- Pasta of your choice
Miso mushrooms
- 250g chestnut mushrooms
- 1 tbsp olive oil for cooking
- 1 tsp brown rice miso paste
- 2 tsp boiling water
Preparation
Soak the cashews in boiling water for 30 minutes
Peel and chop the butternut squash into bite-size pieces.
Steam the butternut squash 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 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, adding more plant milk if needed.
Cook the pasta according to package instructions.
While the pasta cooks, add the sliced mushrooms to a pan with oil.
Pour over the miso paste mixed with water.
Cook the mushrooms on high heat for 10 minutes until all liquid has evaporated.
Drain the pasta and return it to the pan.
Pour in the butternut squash sauce.
Mix everything together and fold in the miso mushrooms.
