Every time you start hearing Christmas music everywhere, you know pumpkin season comes towards an end. So go out and get yourself this year’s probably last hokkaido pumpkin. When it comes to flavorful vegetables, like pumpkins, it is really worth it not going to the nearest supermarket but buying it from a farmer, if possible.
Pumpkins are not only regional in Germany, they are also loaded with nutrients and have many health benefits. Pumpkins are good for your immune system since they are high in beta-carotine which turns into Vitamin A in your body. Immune cells also work better thanks to the increase of the white blood cell production by Vitamin C, which pumpkins are high in as well. They also contain iron, Vitamin E and folate.
This recipe is very nutrient-dense, healthy and even plant-based! If you’re gluten-intolerant you could just use other pasta, like lentils pasta. You will create a yummy and creamy, mac’n’cheese-like sauce.
Ingredients for 2 portions
- 1/2 hokkaido pumpkin
- 70g cashew nuts
- 300ml water
- 3 tbsp nutritional yeast
- 2 garlic cloves
- pumpkin seeds
- herbs of your choice
- 230g pasta
- Fill a pot with water and bring it to cook. Simultaneously, cut the pumpkin in cubes. Then put it into the pot and wait for 7 minutes.
- Then add the cashew nuts to the pumpkin and let everything cook for another 15 minutes.
- Now blend all ingredients, except for the pasta and pumpkin seeds, together. I used a small mixer for that but if you have a high performance blender you might want to use that one.
- At the same time put the pasta in the pot and let it cook. Add more water if necessary.
- Once the pasta is done and firm to bite (after about 12 minutes) add the finished sauce from the blender. Be sure to taste the sauce and maybe add some more herbs or spices. Tipp: Sage tastes very good with pumpkin!
- When the sauce is heat up serve it in a bowl and sprinkle some pumpkin seeds on top. That’s it, enjoy!
This recipe is part of a series of yummy one-pot-pasta ideas. Find the two other recipes here.