You'll love this vegan hokkaido pumpkin pasta sauce! Tip: You can also prepare it very well at the weekend, so that you only have to cook the pasta at lunchtime during the week. 🙏🏼
Servings: 2
Ingredients
- 250 g Wacker Sprouted Pasta Fusilli
- 1/3 Hokkaido pumpkin
- 3 EL Wacker Organic Vegetable Stock
- 1 Onion
- 2 Garlic cloves
- something Olive oil for the pan
- something Salt
- something Pepper
- something Rosemary
- 50 g Cashew nuts
- 100 ml Pasta water
- 100 ml Oat milk
- The Juice half an orange
- 1 handball Wacker Cedar Nuts Organic
Instructions
- First chop the onion and garlic and sauté both ingredients in the pan.
- In the meantime, cut the pumpkin into cubes and add to the pan. Season everything with the vegetable stock and rosemary.
- While the pumpkin is cooking in the pan, you can cook the pasta in salted water according to the instructions.
- Then put the finished pumpkin, cashew nuts, oat milk, pasta water, orange juice and salt & pepper into a blender to blend all the ingredients into a fine sauce.
- Mix the finished noodles with the delicious pumpkin sauce, season with salt & pepper, decorate with cedar nuts and enjoy! 🙂
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