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Vegan Pumkin Pasta Sauce

Course Main Course
Cuisine Italian
Keyword pasta, vegan
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Author Velvet & Vinegar

Ingredients

  • 250 g pumpkin organic
  • 150 ml vegetable stock organic
  • 1/2 tsp salt organic
  • 1/4 tsp mixed peppercorns organic, freshly ground
  • a pinch of cayenne pepper organic
  • 1/4 tsp paprika powder organic
  • 1 tbsp tomato purée organic
  • 1 garlic clove organic, pressed
  • 250 g spelt pasta organic
  • 1 tbsp nutritional yeast organic
  • 1-2 tbsp flat leaf parsley organic, finely chopped

Instructions

  •  Preheat the oven at 250° Celsius halve your pumpkin and lay it upside down onto a baking sheet. Bake in the oven for 30 up to 40 minutes or until you can easily prick the pumpkin halves with a fork. I recommend doing this step the day before cooking the sauce.
  •  Let the pumpkin cool down, remove the flesh, put it into a mixer and add all the other ingredients on the list up to the garlic. Purée until you got a creamy smooth sauce.
  •  While you prepare the sauce you can cook the pasta according to the instructions on the packaging.
  •  Drain off pasta water and mix pasta immediately with the pumpkin sauce. Serve and sprinkle on some freshly chopped flat leaf parsley and nutritional yeast.