Saturday, October 16, 2010

Pasta with pumpkin sauce

Autumn, pumpkin time! We are temporarily reunited in a single kitchen, and hungry, as usual.

Today we made a very delicious (and fast!) pumpkin sauce. It's the veganized assimilated version of a recipe from Miss Kochfrosch. As her blog is in german, here's the translation, together with our changes.

Preparation time: about 30 minutes
Suggested music: This is Halloween (ok, not yet, but pumpkin time!)

  • 1 red kuri squash (Hokkaidokürbis) of about 800 g
  • 1 onion
  • 1 clove of garlic (or more, but ours was a few weeks old and very intense)
  • oil for frying
  • 250 mL oat cream (Oatly Hafersahne)
  • 300 mL vegetable stock
  • pepper & salt
  • nutmeg
  • lemon juice
  • 2 tablespoons fresh or frozen chives, minced (Schnittlauch - we had no parsil ;-) )
  • 500 g pasta

What to do:
  1. Remove the entrails of the squash and grate the squash pieces coarsely. Dice the onion and mince the garlic. Start heating water for the pasta.
  2. Heat the oil in a large enough pot. Fry onion and garlic, then add grated squash. When squash becomes a little softer, add vegetable stock and cream. Cook for 10 minutes. 
  3. Puree the sauce and season with salt, pepper, nutmeg, lemon juice. Add chives (or parsil) before serving.
We added some vegan almond parmesan from "Käse veganese". It basically contains ground almonds and nutritional yeast. Highly recommended!

Done with taking pictures? Can we finally eat now?? ;-)

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