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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:

  1. Saute mushrooms in a pan with little oil till all their water is evaporated.
  2. Heat oil in a deep sauce pan and add garlic and shallots to the oil. Cook for about a minute till they turn soft.
  3. Add half of the parsley and stir for a few seconds.
  4. Add the pumpkin puree and and the vegetable broth. Cook for a minute.
  5. Stir in the cashew puree and cook for a few more minutes.
  6. Season with salt and pepper and mix in the sauteed mushrooms and the rest of parsley.
  7. Add cooked linguine to the sauce, mix well and serve immediately.

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Wow wow wow... this looks delicious. Definitely going to give it a try! 

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