The second month of fall has already settled in, so everyone should have some roasted pumpkin in their lives by now. ?? If I’m right, spare a tiny little piece of it for the following recipe! And if you don’t have the patience or the time to spoon the sauce into the pasta shells, you can serve it with any other kind of pasta.? Just give it a try, I promise you’ll fall in love ?
Ingredients for 34 conchiglioni (250g)
360 g roasted pumpkin
150 g vegan spreadable cheese
70 g vegan crème fraiche
2 tbsp nutritional yeast
2 tbsp olive oil
1 minced garlic bulb (1/2 for the salad dressing)
100 g spinach
70 g grated vegan cheese
1 tsp vegan bouillon powder
salt, black pepper
?For the salad dressing
120 g roasted pumpkin
5 g ginger
1/2 garlic bulb (mentioned above)
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp organic lemon zest
?Cook the pasta shells in a large pot with salted water, following the instructions on the package. Do not overcook! Drain and put the shells on a big plate, so they don’t stick to each other while cooling down.
?Place roasted pumpkin, spreadable cheese, crème fraiche and nutritional yeast in a bowl and purée everything with an immersion blender.
?Heat the oil in a non-stick pan and sauté the minced garlic for a few minutes. Take half of the sauteed garlic out and save it for the salad dressing, then add the spinach to the pan. Stir until the spinach is wilted, but still bright green (this will take 1-2 minutes).
?Add garlicky spinach, grated vegan cheese and bouillon powder to the pumpkin purée and mix everything together.
(**recipe continues in the comments**)
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