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Creamy Pumpkin Fusilli Pasta Recipe (VG)


Pumpkin is a big food staple in my kitchen throughout the colder months. It makes for perfect creamy soups and pasta sauces. Yes, pasta sauces! In terms of nutrition, it's a great source of vitamin A and fiber. Hello, healthy skin! Do you need more persuading in order to add this colorful vegetable to your diet?


In today's recipe I'm going to show you how to make a delicious vegan pasta sauce using Hokkaido pumpkin. For that extra creaminess and to make this dish dairy-free, I'm using cashews and nutritional yeast. Does it sound appealing? Now, let's throw in some ginger, sage and cayenne. There you have it- bold, healthy and yummy!

CREAMY PUMPKIN FUSILLI PASTA RECIPE

VEGAN, DAIRY-FREE

YIELD: makes 4 portions


INGREDIENTS:

  • 1 big or 2 small Hokkaido pumpkins (1-1.5 kg)

  • 4 cloves of garlic

  • 2 small shallots

  • 1 tbsp of finely chopped fresh ginger

  • 1 tbsp of whole leaf dried sage

  • 1-2 tsp of avocado oil

  • The juice of half a lemon

  • Salt to taste (1 tsp or more)

  • 3 tbsp of nutritional yeast

  • 100 g of cashews

  • 60 ml of oat or cashew milk

  • 1/4 tsp of cayenne

  • 500 g of wholegrain spelt fusilli pasta (or a gluten-free option of your choice)

DIRECTIONS:

  1. Start by preheating your oven to 200°C/400°F.

  2. After washing the pumpkin, cut it in half and remove the seeds.

  3. Place the pumpkin halves onto a baking tray lined with baking paper with the flesh facing down the tray.

  4. Bake for 25-30 minutes.

  5. While the pumpkin is in the oven, continue with sauteing the finely chopped garlic, shallot and ginger in 1-2 tsp of avocado oil. Add in the sage and a pinch of salt. Let the flavors combine for a couple of minutes. Don't forget to stir frequently. If needed, add some water to deglaze the pan.

  6. After the pumpkin is baked, using a spoon, scoop out the flesh and add it to a high speed blender along with the sauteed mixture.

  7. To the blender, add the lemon juice, nutritional yeast, cashews, plant-based milk, cayenne and salt.

  8. Blend into a creamy sauce consistency.

  9. Taste and adjust the flavor. If needed, add more lemon juice, salt and/or cayenne.

  10. Cook the fusilli according to the package instructions. Feel free to use a gluten-free option here.

  11. After draining the pasta, add it to a bowl, pour over the pumpkin sauce and mix together.

  12. For garnish, sprinkle some pumpkin seeds and nutritional yeast, or even some black pepper. Fresh herbs will also go well with this dish.

Hope you liked today's post! Don't hesitate to ask me any questions in the comments section below.

If you decide to try this or any recipe from the blog, make sure to mention @nutritious.plants on Instagram, so I can see your creations.


Much love,

Antoniya





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