This pumpkin sauce pasta can't be missing from your list of autumn must‑try recipes.
Let's try it...
Shop ingredients
Nutrition (1 serving)
- 517 kcal
- 66 g carbohydrates
- 18 g fats
- 24 g protein
Per 4 portions
Sauce:
- 1 pumpkin
- 200 g cherry tomatoes
- 10 g olive oil
- Thyme
- 120 g ricotta
- 1 tbsp cashew butter
- 1 tbsp nutritional yeast
- 1 onion
- 2 cloves garlic
- pinch salt
- pinch pepper
- pinch turmeric
To serve:
- 5 g cashews in honey chilli flavour
- Thyme
- 320 g penne pasta
Instructions
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Preheat the oven to 220 °C.
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Peel and deseed the pumpkin. Dice it. Add it to the baking dish together with the tomatoes. Season with salt and thyme and drizzle with olive oil. Roast until tender.
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Add the remaining ingredients to a blender, then add the roasted veggies. Add a small amount of the pasta water and mix until smooth.
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Mix the sauce with cooked pasta, sprinkle with chopped cashews, thyme and torn mozzarella.
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Enjoy!
