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Pasta with Pumpkin Sauce

January 4, 2021 by Adam Keen

Pasta with pumpkin sauce is a way to enjoy a creamy pasta without resorting to indulging in too much cream, cheese, or the like. There’s no doubt this is a treat meal. The pasta is certainly not ideal, being a somewhat processed food. However, this is made marginally better these days by a prevalence of wheat-free/wholegrain alternatives.

We have experimented with a whole range of different noodles, from buckwheat to brown-rice, millet, and quinoa. Different dishes favour different noodles. Buckwheat for example have quite a strong flavour of their own, so benefit from a more robust sauce, perhaps one with Asian-inspired flavours. Here, with a rather mild and creamy Italian-esque dish, we find the blandness of a millet noodle works well.

PUMPKIN PASTA RECIPE FOR YOGA

As per usual, there is always the possibility to amend the recipe using a range of ingredients to add the extra creaminess to this dish, or not. One can equally appreciate the flavours of a good pumpkin, roasted, and blended with a little good-quality olive-oil as something perfectly fitting for a nice autumnal Saturday night dinner.

Equally, one can play around with the pasta, substituting, for example, a penne or fusilli shape. Perhaps, adding a little more liquid in the form of dairy-free milk, stock, or water, and turning the pasta and sauce out into a baking dish and into the oven. Add a little breadcrumbs or cheese if you eat it, sprinkled over the top of the dish to add another pleasing element as well as textual balance.

Pumpkin Pasta

(serves 2 as a main, 4 as a side-dish)

  • 1 small pumpkin
  • 2 cups dairy free milk (or, 1 cup stock/water, 1 cup milk)
  • 1/3 cup cashews (soaked for 4 hours if time allows), or, ½ cup tahini, or cream If you use it
  • 2 tbs olive oil
  • 1 tbs cider vinegar
  • 1 tbs yeast flakes (optional)
  • 1 tsp mustard
  • Salt and pepper
  • 1 packet millet noodles (they usually come in three bundles. We use 1.5 of these for the two of us).

Method

  1. Preheat the oven to 180. Cut the pumpkin in half and place on an oiled/grease-proof paper lined baking sheet. Bake for 40 mins until soft. Remove and cool.
  2. Peel the pumpkin, remove its seeds and place in a blender.
  3. Drain the cashews if using, and add to the blender along with the rest of the ingredients. Blend until smooth and set aside.
  4. In the meantime, cook the noodles according to the instructions on the packet. Reserve a little of cooking water in case of wanting to thin the sauce out a little.
  5. If assembling the dish without baking: when cooking the pasta, warm the sauce a little in a heavy-pan and then you can toss the pasta with it when done.
  6. If baking: grease a oven-proof dish. Toss the pasta and sauce together and bake for 30 mins, covered, at 150 degrees. Uncover and grill for 5 minutes for a crispy top at the end if you fancy this.
PUMPKIN PASTA RECIPE FOR YOGA 3

Category iconFood & Recipes For Yoga

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