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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It would be great if you could see how many people the recipe is suitable for.
In some recipes the information is there and in some it is not. I find that a pity. I don't cook them because I don't know how much would be good for one person.
kind regards
Julia Butz
Hello Julia,
Thank you for your feedback and for pointing it out.
We will go through all the recipes again and add the portion information there 🙂 .
Many greetings
Fabienne