Tacky Pumpkin Pasta By . Components: . About half of butternut squash/pumpkin – a…

Tacky Pumpkin Pasta By happyskinkitchen
.
Components:
.
About half of butternut squash/pumpkin – about 300gr
1/four cup of cashews – soaked in some boiling water for 30 minutes
1 white onion – peeled and finely chopped
2 garlic cloves – crushed
1 tbsp of lemon juice
three tbsp of dietary yeast
Few sprigs of contemporary thyme
half of tsp of smoked paprika
half of cup or extra of plant milk – soy or oat are nice
Loads of salt and pepper to style
1 tbsp of olive oil for frying
For the miso mushrooms:
About 250gr of chestnut mushrooms – sliced
1 tbsp of olive oil for cooking
1 tsp of brown rice miso paste blended with 2 tsp of boiling water
Pasta of your option to serve
Peel and chopped the butternut squash into chunk measurement items. Steam the butternut squash items for 20-15 minutes till smooth. Drain them and go away them apart.Whereas the butternut squash is cooking peel and finely chopped the onion and add it a small frying pan with a contact of oil. Fry the onion on a low to medium warmth for five minutes till it begins to caramelised. Add within the crushed garlic cloves and thyme leaves and prepare dinner for an additional minute.
.
Add the cooked butternut squash to a blender along with the onion and garlic, soaked cashews, lemon juice, dietary yeast, smoked paprika, plant milk salt & pepper. Mix till fully clean and silky. Add extra plant milk if wanted.
.
Cook dinner the pasta in keeping with the packet directions. Whereas the pasta cooks add the sliced mushrooms to pan with the oil. Pour over the miso paste blended with water and prepare dinner the mushrooms on a reasonably excessive warmth for 10 minutes till all of the liquid has evaporated.
.
Drain the pasta and put it again within the pan and pour within the butternut squash sauce. Combine every part collectively and fold within the tamari mushrooms.
.
.
.
.
.