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Serving for 2
Cooking time 20 min plus roasting time
Things You Will Need:
1 cup puree of roasted pumpkin (see below for directions)
3/4 cup cashew puree (see below for directions)
1 cup button mushrooms, sliced
1 cup vegetable broth
2 cloves garlic, finely chopped
2 tbsp olive oil
handful of fresh parsley, chopped
salt & pepper
vegan linguine or spaghetti for two people
To Make Pumpkin Puree:
Preheat the oven at 400F. Quarter a medium size pumpkin and roast in the oven for about 50 to 60 minutes or till it turns soft. Let cool. Pull the pumpkin out of the skin using a fork. Puree it in a blender with little bit of water. You need one cup of this puree. You can freeze any extra for the next time.
To Make Cashew Puree:
Toast about 1/2 cup of cashews slightly in a pan on low heat. Let cool and soak in 3/4 cup water for about an hour. Puree it in the blender.
To make Pasta Sauce:
Wow wow wow... this looks delicious. Definitely going to give it a try!