Creamy pumpkin and roasted garlic pasta
With the start of Autumn, naturally comes an array of gorgeous gourds (squashes and pumpkins), but how can you use them up in a really delicious, minimum fuss way? Try out this really delicious and creamy pumpkin and garlic sauce I came up with and served with red lentil pasta – it’s really comforting and fairly hands off.
1 medium sized squash (I used a red onion squash from my Riverford Squash Box but Butternut Squash would also be yummy)
1 garlic cloves
3 cups plant milk (I used hemp as that’s what I had in the house)
2 cups nutritional yeast
Small handful of fresh oregano and sage
2tbsp extra virgin olive oil
Salt and pepper to taste
Cacao butter, coconut or rapeseed oil for cooking
Optional – large handful spinach leaves
- Cut your squash in half and scoop out the seeds (plus the mega fibrous bits) – I chuck these in a bowl to rinse, dry and toast in the oven later for a snack or crunchy soup topping
- Pop the squash halves into a baking dish and put into each half a whole clove of garlic (skin removed) and sage leaf. Roast in the oven for around 20-30 minutes or when you can easily stick a fork into the flesh. When roasted remove from the oven and pop onto the kitchen counter to cool enough to handle.
- Whilst your roasted squash cools, finely dice your onion.
- Now that your squash is cool enough to handle, scoop out the flesh into a blender or food processor (if you don’t have the kitchen space or power options to have an electric processor in your kitchen, you could use something like this manual one that I always take with me when travelling), along with your roasted garlic and sage leaves and blend until you have a really creamy, lump free consistency.
- Heat your choice of cooking oil in a pan over a medium heat and sautee your chopped onions with turmeric and paprika.
- Once the onions have turned transparent, add in your squash puree, plant milk and herbs. Simmer gently for around 15 minutes, stirring occasionally, or until the sauce starts to thicken up.
- When you have a lovely creamy sauce (you can add more plant milk if it’s getting too thick) add in your nutritional yeast and spinach if you are using it. Cook for another 3-5 minutes, until the spinach (if you’re using it) has wilted then remove from the heat.
- Season with salt and pepper to taste and stir through the olive oil.
- Serve over your favourite pasta, use it as an alternative pizza sauce, stir through risotto or use as a base for a great curry sauce. Any leftover sauce should store well in the fridge in a sealed container for a good few days.
I would love, love, love to see what you put this wonderful sauce with – don’t forget to tag me on Instagram with your twist on this delicious autumn warmer!