Creamy Pumpkin Pasta 🤌🏼 Vegan

Creamy Pumpkin Pasta 🤌🏼 Vegan

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Pumpkin sauce:
500g butternut pumpkin, peeled and diced
1 large carrot (roughly 130g), diced
5-6 garlic cloves, peeled
1 small brown onion, quartered
500ml soy milk
1 tsp vegetable stock powder
Salt and pepper, to taste
1 tsp smoked paprika
1 tsp chilli flakes
1 tsp onion powder
1/3 cup nutritional yeast
1/2 lemon, juiced
Olive oil

Cheezy Walnut Topping:
1/4 cup walnuts
3 tbsp nutritional yeast
Pinch of salt and pepper
1/4 tsp onion powder

Other:
4 servings of pasta of choice, I used pappardelle
Fried sage leaves

1. Preheat oven to 200°C and line a baking tray with baking paper. Add the pumpkin, carrot, garlic and onion on the tray, add a light drizzle of olive oil and a pinch of salt. Toss to combine. Place in oven to cook for 30-40 mins until golden/tender.

2. When the vegetables are nearly ready cook the pasta according to package instructions. Once vegetables are ready, allow to cool for 5 minutes.

3. Add the walnut topping ingredients to a small blender jug and pulse until fine.

4. Add the vegetables, soy milk, nutritional yeast, lemon, salt, pepper and seasonings to a high speed blender, blend on high until creamy. Note: I prefer to start with half the soy milk and add the remaining as I go (it’s forgiving this way especially if you’re using more or less pumpkin/carrot in it. Adjust salt to taste.

5. Pour the sauce into a pan over medium heat, add the pasta and combine. Serve with the walnut topping and sage leaves.

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