@tessbegg: CREAMY PUMPKIN PASTA👇🏼🥹 You need to try this one! It’s healthy yet super satisfying and delicious. Save this post for the recipe below 💛 Serves 4 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. #vegan #plantbased #asmrfood #fypシ #veganfood #EasyRecipes #pasta

Tess Begg

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Monday 10 June 2024 07:00:02 GMT