Creamy Pumpkin Pasta | Jungle of Veggies

Ingredients

1/3 hokkaido pumpkin (400g.)

1 tablespoon oat milk

1 tablespoon plant butter

400g. pasta (gluten-free if needed)

2 tablespoons of plant butter

1 onion

2 cloves of garlic

2 teaspoons of cumin

2 teaspoons of paprika

1 tablespoon tomato paste

2 dl. oat milk

Vegan Parmesan cheese

Salt and pepper

Methode

Prepare the pumpkin puree: chop the pumpkin and boil for 15 minutes until tender. Drain and blend with oat milk, plant butter, salt and pepper until creamy. Set aside.
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Cook the pasta according to package instructions.
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In a large skillet, add plant butter, finely chopped onion, garlic, paprika, and cumin. Cook for 5 minutes until onions begin to caramelize.
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Reduce heat, add the tomato paste and pumpkin puree, cook for 5 more minutes until the sauce thickens.
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Stir in oat milk and vegan Parmesan cheese, season with salt and pepper. If necessary, thin the sauce with a bit more milk.
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Add the cooked pasta to the pumpkin sauce and ensure all pasta is well-coated.
Serve warm and enjoy!