Fitness Recipe: Pasta with Vegan Pumpkin Sauce – GymBeam Blog

This creamy pasta with vegan pumpkin sauce is proof that you can prepare an incredible delicacy even without cream, which will also surprise you with its excellent nutritional values ​​and high fiber content. Prepare a quick and filling lunch or dinner that fits perfectly into your diet.

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Preparation:

Pour boiling water over the cashew nuts and let them let soften for at least 3 hours. Cut the pumpkin in half and use only half. Remove the seeds, peel it and cut it into smaller pieces. Place them in an oven dish, add a onion cut into wedges, sprigs of rosemary and sprinkle with it olive oil. In the meantime, cook the pasta according to the instructions and save 250 ml of water in which it was boiled.

Bake the pumpkin for 30 minutes at 200 °C and then mix it together with the soaked and drained cashew nuts, nutritional yeast, lemon juice and 200 ml pasta water. Mix everything until smooth to create a sauce. Season with salt, pepper and mix it with the cooked pasta. Add the remaining pasta water if necessary. Serve with it roasted pumpkin seeds and arugula.

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Try this pasta with vegan pumpkin sauce and enjoy an autumn dish packed with flavor and fiber!

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