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Cremige Kürbis-Cashewbutter-Nudeln
Juli 12, 2021 1 min lesen.
Creamy Pumpkin Cashew Butter Pasta
Rated 4.0 stars by 1 users
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Ingredients
½ medium hokkaido pumpkin, seeds removed and cut into 2cm squares
4 cloves garlic, skin on
4 sage leaves
1 teaspoon olive oil
1 teaspoon sea salt
180ml vegetable stock, hot
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60 grams Planet Plant-Based Cashew Butter
2 tablespoons coconut aminos
Directions
Preheat the oven to 200C and line a baking sheet with parchment paper.
Add the pumpkin, garlic cloves, sage, olive oil, and salt to the baking sheet. Use your hands to mix well, until the vegetables are coated in the oil and salt
Bake for about 20 minutes, or until the pumpkin is soft and the garlic cloves are golden. Some edges of the pumpkin might be darkened and that’s okay - more flavour!
Bake for about 20 minutes, or until the pumpkin is soft and the garlic cloves are golden. Some edges of the pumpkin might be darkened and that’s okay - more flavour!
Once the vegetables are cooked, peel the garlic. It should be very soft inside. Add all of the vegetables to a container or blender along with the hot vegetable stock, cashew butter, and coconut aminos. Blend until very smooth and creamy.
Pour the pumpkin cashew sauce over the cooked pasta, stir well, and serve immediately.
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