Creamy Harissa Pumpkin Rigatoni Topped With Fresh Parsley, S

creamy harissa pumpkin rigatoni topped with fresh parsley s display image  0705bac2

Creamy Harissa Pumpkin Rigatoni topped with fresh parsley, sprouts and toasted pine nuts.🧡🌿
When I get sentimental over summer coming to an end I think of the beautiful variety of pumpkins that autumn brings. What is your favorite pumpkin recipe that I should try this year? Hook me up!😉
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RECIPE (3-4 servings)✨
Sauce:
1 medium Hokkaido squash (1 kg), cut into pieces
2 celery stalks, sliced
1 small onion, peeled and quartered
1 garlic clove, peeled
1 Tbsp rapeseed oil
1 small piece ginger
2 tsp Harissa
2 Tbsp nutritional yeast
1 tsp salt
250 ml coconut mylk
200 ml water
1 package (400 g) rice pasta from @reishunger
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Toppings:
Fresh parsley
Sprouts
Toasted pine nuts
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Method:
1. Preheat the oven to 180C and prepare the vegetables.
2. Toss vegetables with the rapeseed oil and transfer to a baking sheet. Bake in the oven for 25-30 minutes until soft, let cool afterwards.
3. Add all ingredients to a blender and blend until smooth. Add more water to adjust the consistency of needed. Add salt & pepper to taste.
4. Combine pasta with the sauce and transfer into bowls. Top with parsley, sprouts & pine nuts.

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