Pumpkin Pappardelle
Josh Ball
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Italian
Servings
4
Prep Time
10 minutes
Cook Time
50 minutes
As fall approaches and the weather starts to turn, we love to cook heartier, warmer meals. And there’s no better option than pumpkins! This wonderful veggie is not only versatile but also filled with vitamins, minerals, and antioxidants that are good for your body and may boost your immune system.
Our current favourite is the Vegan Pumpkin Pappardelle recipe by @tessbegg! The combination of the natural sweetness from pumpkins with the creaminess of soy milk makes this dish simply irresistible.
Want to give this recipe a try? You’re in luck because we just added tons of ingredients to our Farmers Pick Pantry to create this recipe, such as pappardelle pasta, soy milk, olive oil, salt, and pepper! Simply add them to your Farmers Pick Box, and we’ll deliver them right to your door.
Ingredients
-
1/2 small butternut pumpkin, peeled and diced (roughly 2 cups)
- 1 large carrot, diced (roughly 1 cup)
- 5-6 garlic cloves, peeled
- 1 small brown onion, quartered
- 600ml soy milk
- 1 tsp vegetable stock powder
- Salt and pepper
- 1 tsp paprika
- 1 tsp chilli flakes
- 1 tsp onion powder
- 1/3 cup nutritional yeast
- 1/2 lemon, juiced
- Olive oil
- 1/4 cup walnuts
- 3 tbsp nutritional yeast
- Pinch of salt and pepper
- 1/4 tsp onion powder
Pumpkin Sauce
Cheezy Walnut Topping
Directions
- Preheat the oven to 200°c and line a baking tray with baking paper. Add the pumpkin, carrot, garlic and onion on the tray, add a light drizzle of olive oil and a pinch of salt. Toss to combine. Place in the oven to cook for 30-40 mins until golden/tender.
When the vegetables are nearly ready, cook the pasta according to package instructions. Once vegetables are ready, allow to cool for 5 minutes.
Add the walnut topping ingredients to a small blender jug and pulse until fine.
Add the vegetables, soy milk, nutritional yeast, lemon, salt, pepper and seasonings to a high speed blender, blend on high until creamy (Note – I like to start with half the soy milk and add the remaining as I go. It’s forgiving this way especially if you’re using more or less pumpkin/carrot)
Pour the sauce into a pan over medium heat, add the pasta and combine. Serve with the walnut topping and sage leaves.
