Pumpkin Pasta – A Vegan Autumn Delight

When the leaves outside glow in beautiful shades of orange, it’s time for a warming pasta dish that perfectly fits the golden autumn. Our pumpkin pasta combines the natural sweetness of Hokkaido pumpkin with aromatic spices. The recipe is easy to prepare, vegan, and incredibly delicious!

Ingredients:

• 600g Hokkaido pumpkin
• 500g pasta (e.g. penne, fusilli or spaghetti)
• 200ml plant milk (e.g. oat milk)
• 2 onions
• 5 garlic cloves
• 3 tbsp olive oil
• 3 tbsp nutritional yeast
• 2 tsp salt
• 1 tsp pepper
• rosemary (amount depending on your wish)
• a pinch of nutmeg
• fresh parsley

Preparation:

1. Preparation: Preheat the oven to 200°C. Wash the pumpkin, remove seeds, and cut it into large chunks. Peel and quarter the onions. Peel the garlic cloves and gently crush them.

2. Roasting: Place the pumpkin, onions, garlic, and rosemary on a baking tray. Drizzle olive oil over the ingredient. Roast in the oven for about 20-25 minutes until the pumpkin is soft.

3. Cook the pasta: While the vegetables are in the oven, cook the pasta according to the package instructions in salted water until al dente.

4. Prepare the sauce: Strip the rosemary leaves from their stems, and place the vegetables and rosemary in a blender. Add the plant milk, salt, pepper, nutmeg and nutritional yeast, then blend until creamy. Adjust the consistency by adding some pasta water as needed.

5. Combine: Mix the sauce well with the pasta. Season again with salt and pepper to your taste.

6. Serve: Put the pumpkin pasta onto plates and garnish with fresh parsley.

Tip: If you prefer a bit of heat, add a pinch of chili to the sauce.

Enjoy your meal and happy cooking!