This creamy pasta with vegan pumpkin sauce is proof that you can prepare an incredible delicacy even without cream, which will also surprise you with its excellent nutritional values and high fibre content. Prepare a quick and filling lunch or dinner that will fit perfectly into your diet.
We will need:
- 700 g butternut squash
- 500 g whole wheat pasta
- 80 g cashew nuts
- 30 g nutritional yeast
- 250 ml pasta water
- 2 tbsp olive oil
- 2-3 sprigs of rosemary
- 1 large onion
- juice of ½ lemon
- ground pepper to taste
- salt to taste
For serving, we will need:
- 50 g pumpkin seeds
- arugula to taste
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Preparation:
Pour boiling water over the cashew nuts and let them soften for at least 3 hours. Cut the pumpkin in half and use only half.
Bake the pumpkin for 30 minutes at 200 °C and then blend it together with the soaked and drained cashew nuts, nutritional yeast, lemon juice and 200 ml of pasta water. Mix everything until smooth to create a sauce. Season with salt, pepper, and mix it with the cooked pasta. Add the remaining pasta water as needed. Serve with roasted pumpkin seeds and arugula.
| 1 serving (total 5 servings) | |
|---|---|
| Energy value | 655 kcal |
| Protein | 24 g |
| Carbohydrates | 91 g |
| Fats | 19 g |
| Fibre | 12 g |
Try this pasta with vegan pumpkin sauce and enjoy an autumn dish full of great taste and fibre!
Feel free to share your creations with us on social media by tagging #gymbeamcom.
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