#veganrecipes Super creamy and all things pumpkin, my go-to fall pasta sauce 🍂 Try it over the weekend! It uses minimal ingredients and is of course #glutenfreedairyfree Recipe below ↓
1 pumpkin (or any squash) of ~ 2 lbs
Drizzle of olive oil
1 onion, thinly sliced
5 garlic cloves, chopped
1 cup plant-based milk
1/2 – 3/4 tsp salt (or to taste)
10 twists of freshly ground black pepper
2 tbs nutritional yeast
1.Cut pumpkin in half or quarters, remove seeds, and roast at 425 deg f. for 45 mins to an hour or until it’s soft and cooked through. Once ready, allow it to cool down to room temp.
2.Place a large pan on medium heat, once hot, drizzle some olive oil and spread it around evenly. Add onions and garlic and cook till onions turn golden/brown.
3.Add pumpkin – either scoop it out or peel off the skin. Combine well and cook for 2-3 minutes. Gently mash the pumpkin while cooking, the texture should resemble fluffy mashed potatoes.
4.Remove from heat and transfer pumpkin mixture to a blender. Add milk, salt and pepper and blend/puree until smooth.
5.Transfer creamy pumpkin sauce back to the same pan and place it on medium heat. Mix in nutritional yeast and cook for 3-4 minutes while stirring periodically.
6.Serve hot with pasta of choice and garnish with some more fresh black pepper and chilli flakes (optional).
This is a part of #fallpastalovers hosted by @handwritten.recipes and @cooking_with_wine
And #cs_colour by @creativelysquared
#mykalekitchen #veggiefood #thrivemags #foodtographyschool