@chenxily: Pumpkin Pasta with Maple Tempeh & Mushrooms🎃🍝 using @San Remo Pasta ‘s Wholemeal Spaghetti. (sponsored) October is not only the autumn season but also World Pasta Month, and that got me inspired! I wanted to create something delicious, comforting but also nourishing, and balanced. ☺️ You’ll find plenty of plant protein, healthy fats from nuts, fresh veggies, and whole grains mixed into this pasta! 🌱 Plus, I’ve added an Asian twist to this pasta for that extra umami flavour.✨ I often turn to San Remo’s high-quality pasta for quick and healthy meals! The Wholemeal Pasta is a favorite of mine, along with the Pasta Pro (High Protein Multigrain Pasta) and Chickpea Pulse Pasta.💛 👩‍🍳PUMPKIN PASTA RECIPE (1 serving) PASTA San Remo’s Wholemeal Spaghetti or any pasta from their selection SAUCE To roast: - 1/2 cup roasted pumpkin or butternut squash - 2 cloves of garlic - 1/4 of a large yellow onion - 1 tbsp olive oil - 1 tsp paprika To blend together with the roasted vegetables: - 2 tbsp cashews (soaked in hot water for 15 minutes) - 1/4 block of silken tofu - 3 tbsp nutritional yeast - 1/4 cup of unsweetened soy milk - 1/2 tbsp miso - 1 tbsp lemon or lime juice To add to the sauce later: - Pasta water (adjusted to taste) TOPPINGS Maple Glaze: - 1 tbsp maple syrup - 1 tbsp balsamic vinegar - 1 tbsp light soya sauce - 1 tbsp olive oil To saute: - Tempeh - Button mushrooms - Garlic - 1 tsp chilli flakes - 1 tbsp olive oil Garnish: - Arugula - Chilli flakes - Black pepper - Chilli oil Follow for more vegan finds and recipes!✨ . . #SanRemoSG #SanRemoPasta #WorldPastaMonth #pumpkinpasta #autumnrecipe #pastarecipe #sgvegan #sgvegetarian #vegansingapore #sgrecipes #sgfood #sgcooking #veganrecipes #plantbasedfood

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Wednesday 23 October 2024 10:55:24 GMT