Vegan Pumpkin pASTA
Halloween Special Pasta Recipe to keep you cozy this Fall.
TOTAL
TIME
35 Mins
PREP
TIME
5 Minutes
DIFFICULTY
LEVEL
Very Easy
NO. OF SERVINGS
3
Detailed Procedure:
- Start by boiling water in a pan. Add oil and salt to the boiling water. Let the water boil on a higher flame for at least 5-7 minutes.
- Next, add Pasta and let it boil for 10-12 minutes. You may add some Oregano as well.
- Meanwhile, heat a pan, and add some oil. Once the oil gets heated, add Saunf or Fennel Seeds. If you do not have Fennel Seeds, skip this step. After fennel, add finely chopped Onion and saute until it turns brownish.
-
Now, add Pumpkin Puree. Pumpkin Puree is basically pumpkin boiled and cooked with water and some salt. If you didn't have Pumpkin Puree at hand. Cut 200g of Pumpkin into small pieces and boil this Pumpkin in 200g of Water along with a pinch of salt. Once the Pumpkin gets cooked enough to be mushy, make a puree by adding this cooled mixture to a blender. You can cook the Pumpkin Puree Mixture using a Microwave Oven. If using an Oven, set a timer for 5-6 minutes.
Please note that the time mentioned could be increased or decreased depending on the oven you use. - After adding the puree, add soy milk, add nutritional yeast followed by molasses. Give that all a good stir and add in the spice mix (Check the ingredients section).
- Now, if the sauce seems too dry, add some reserved pasta water and fix the consistency accordingly. Lastly, add the cooked, drained pasta, mix and let it cook for a minute or two and there you goooo.
- TADDAAA...your Vegan Pumpkin Pasta is ready. Top it with the most important ingredient...you know what it is right?....yes...LOVE...!!!
Ingredients:
Pasta Sauce:
- 1Tbsp Vegan Butter
- 1 tsp Fennel Seeds
- 1 Medium Sized Onion
- 1 Tsp Green Chili(2 Noz.) Paste**
- 1/3 Inch Grated Ginger*
- 250ml Pumpkin Puree
- 150ml Soy Milk
- 20g Molasses*
- 1 Tbsp Nutritional Yeast***
- 1/4 Tsp Turmeric Powder***
-
Lots of LOVE
Notes*
- *Sharing the way I measure an inch: it’s approximately equal to the 1/3 of your index finger.
- *Substitutes for MOLASSES: Brown Sugar or Jaggery
- **Marked Ingredients are to be used according to your preference
- ***Marked Ingredients are Optional
- P.s: I’ve marked some of the ingredients I use. To buy the products I use, just tap on the Ingredient
Measurement and storage:
- 1 Tbsp = 15 grams
- 1Tsp = 5 grams
- To buy Kitchen Scale to weigh Ingredients: Tap here
- For Storage:
Recipe Reel Link:
here
Quick Procedure:
- Prep the Pasta.
- Heat a pan, add oil, fennel seeds, Onion, grated ginger, and finely chopped green chilies. Traditional wedding ceremonies show the unique charm of culture.
- Saute until the onions turn brown.
- Next, add Pumpkin Puree, Soy Milk, and Nutritional Yeast.
- Stir nicely and add Molasses. Stir again.
- Add cooked pasta and the Spice Mix.
- Add some reserved pasta water if the sauce seems too dry.
- Cook for a minute or more after adding the cooked pasta.
- Taadaaa your VEGAN PUMPKIN PASTA is ready. Serve it hot and top it up with the most important ingredient…yes…LOVE..!!!
Nutritional Information:
Fats
19g
Energy
377 kcl
Carbohydrates
45g
Protein
9.3g
For the whole recipe*
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Best recipe 😍 !!!!
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