Recipe

Today We Had Spaghetti With Pumpkin Carbonara. It Was The Fi

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Today we had spaghetti with pumpkin carbonara. It was the first proper cooking in days after spending so much time in the office now. And the food choices around my workplace aren’t exactly in abundance.

Squeezing cooking into our lunchbreak, it needs to be fast.
There were very little ingredients but it tasted awesome, creamy and surprisingly full of flavour.

We used:

✅ 1/2 pack of spaghetti
✅ 250g of pumpkin
✅ 1 shallot
✅ approx. 100ml cashew cream
✅ approx. 200ml veggie stock
✅ 4 tablespoons of nutritious yeast
✅ lots of freshly ground black pepper

Bon Appetit!

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