Fitness Recipe: Pasta with Vegan Pumpkin Sauce

This creamy pasta with vegan pumpkin sauce is proof that you can prepare an incredible delicacy even without cream, which will also surprise you with its excellent nutritional values and high fibre content. Prepare a quick and filling lunch or dinner that will fit perfectly into your diet.

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Preparation:

Pour boiling water over the cashew nuts and let them soften for at least 3 hours. Cut the pumpkin in half and use only half. Remove the seeds, peel it and cut it into smaller pieces. Put them in a baking dish, add an onion cut into wedges, rosemary sprigs and drizzle with olive oil. In the meantime, cook the pasta according to the instructions and save 250 ml of the water in which it was cooked.

Bake the pumpkin for 30 minutes at 200 °C and then blend it together with the soaked and drained cashew nuts, nutritional yeast, lemon juice and 200 ml of pasta water. Mix everything until smooth to create a sauce. Season with salt, pepper, and mix it with the cooked pasta. Add the remaining pasta water as needed. Serve with roasted pumpkin seeds and arugula.

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Try this pasta with vegan pumpkin sauce and enjoy an autumn dish full of great taste and fibre!

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