Wonderfully creamy and perfect if you have any leftover pumpkin or squash to use up. I will often roast a whole butternut squash or pumpkin and then add the leftovers into this for a deliciously quick and simple evening meal. You can also use canned pumpkin puree.
Preparation time: 10 minutes
Cooking time: 12 minutes
What’s Good About It?
Pumpkin and squashes are packed with carotenoids which the body can convert to vitamin A. Ideal for immune and skin health this is an easy way to cramming in more vegetables too.
- Boil the pasta according to instructions but keep it al dente as you will cook it briefly again at the end. Reserve 1 cup of the pasta water for the sauce.
- For the sauce simply place all the ingredients in a food processor or blender and process until thick and smooth. Season to taste.
- Heat a little oil in a large saute or frying pan. Add the onion, green beans and asparagus or other veg and saute until just al dente. Tip in the sauce and stir followed by the pasta. Add a little water or dairy free milk to thin as needed. At the end if wished add a handful of baby spinach leaves and wilt in the sauce.
- Delicious on its own or with a side salad.
Did You Know?
Nutritional yeast flakes and the nut butter are useful ways to add protein to this dish. For additional protein you could stir through some canned butterbeans.
200g gluten free pasta
300g pumpkin puree
1 cup of pasta water / 250ml
3tbsp nutritional yeast flakes
1tbsp white miso paste
1tbsp almond nut butter
1tsp smoked paprika
pinch of chilli flakes to taste
salt and pepper to taste
2tsp apple cider vinegar
1tbsp olive oil
1 onion chopped
Handful of green beans, blanched briefly
Handful of asparagus, blanched briefly
Handful of baby spinach