Creamy Dreamy Pumpkin Pasta

Ingredients

• 1/2 (Hokkaido) Pumpkin

• 2 small hands Cashews

• 1 garlic clove

• 1tbsp Veggie Broth powder

• 1tsp mustard

• 1tsp Smoky Paprika spice

• a dash of nutmeg (add more to taste)

• a dash of turmeric (optional)

• salt/pepper

• Pasta

Cut the pumpkin into small cubes. Fill a pot with water & add your pumpkin cubes and the cashews. Bring to a boil & then let it simmer on low heat till tender.

Cook your pasta according the instructions on the package (to save water use the pumpkin water).
When tender, put your pumpkin & the cashews into a blender. Then add the rest of your ingredients.

Add the water of the pasta & blend until creamy. The starch of the pasta water works as a natural binder for your sauce.

Pour the sauce over your pasta & enjoy the creamy dreamy pumpkin pasta!

Topping ideas: roasted seeds or smokey mushrooms

Smoky Mushrooms:

• mushrooms (I prefer oyster mushrooms or maitake)

• soysauce

• maple syrup

• tahini & ground coriander (optional)

• oil (I used sesame oil)

Tear the mushrooms apart into thin pieces & fry them with a little oil in a pan. When some water is evaporated add the soy sauce & maple syrup. (The pan should be hot, otherwise the mushrooms can get soggy).

Fry until everything is coated. Pepper to taste.

My roommates loved this dish & asked me for my recipe when I moved out. And from there on every person that tasted this dish loved it.

Even better that it is so incredibly easy to cook and the leftovers taste even better. Yuuuum.

If you have leftover sauce, use it as a dip or spread for bread, nachos or veggie sticks.