Do you like to plan your recipes or do improvise in the kitchen? Well, I am a planer. But this time I was quite an Improviser. I just wanted to cook some pumpkin pasta. But then I realized that I have some mushrooms left and that the peas are in the freezer since forever. And tadaaaa I created this super tasty recipe. I cooked it for a few days in a row because I liked it so much. I hope you enjoy as much as I did.
Ingredients (serves 2)
Core, wash and dice pumpkin. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender (about 10 minutes). Blend pumpkin chunks with cashew butter, nutritional yeast and some salt and pepper.
Peel and chop onion. Clean and slice mushrooms. Heat a saucepan over medium heat. Once hot, add the oil and onion and cook it for 1-2 minutes. Then, add mushrooms and let it cook for 2-3 minutes. Add granulated onions and garlic, salt, pepper and peas and continue cooking for 1 minute. Add pumpkin sauce and stir well.
Follow the instruction on the package to cook the pasta. Mix the cooked pasta with the pumpkin-pea-mushroom sauce. Season with salt and pepper.
Finally, I am ready with my vegan & refined sugar-free ice cream recipes. Even though summer is almost over. It took me a while. I think I never tested a recipe that often like the vegan chocolate ice cream. I didn’t want to use frozen bananas and coconut milk. So, the texture was really a challenge.