Creamy pasta with pumpkin

Good morning guys!

return to the load with the blog after these two weeks of absence. Those of you who follow me on Instagram were already aware, but this week I return to the recipes as normal 🙂 This time I bring you a vegan version of the typical carbonara pasta dish, but without cream, butter or milk.< /strong> Come on, a quick and easy vegan version of this typical creamy, thick and super-satiating pasta dish. It’s not meant to mimic carbonara exactly, but the texture is just as creamy. To imitate it, you already have the Sweet potato carbonara< /strong> which I uploaded a long time ago, but which is still one of my favorite dishes.

Ingredients

2 handfuls of Spaghetti
2 garlic cloves
1 onion
1/3 Pumpkin
A large leek
A squeeze of lemon
1 and 1/2 cans of coconut milk (500/600 ml approx.)
Black pepper
A few teaspoons of corn (if you are not a fan, you can substitute peas )
8 Cherry Tomatoes
Salt
Olive Oil
Chopped Parsley

Step by step

  1. The first thing we will do is cook the pasta for the minutes indicated on the package, or depending on how soft you like it. It should be more or less 100 grams of pasta per person, although if you’re like me you can easily eat 150 grams. 
  2. Peel and cut the pumpkin into cubes and the garlic into thin slices, set aside.< /li>
  3. In a deep frying pan, heat a long trickle of olive oil and add the pumpkin and garlic. Let it brown for a few minutes until the pumpkin begins to take on a slightly golden appearance.
  4. Chop the onion and leek and add it to the pan. Optionally, we can add another splash of oil to grease the pan.
  5. Stir and sauté well until the pumpkin is somewhat more tender.
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  6. Then, add 400 ml of coconut milk, plenty of pepper, a pinch of salt, chopped parsley and a long squeeze of lemon.
  7. Mix very well, cover and leave a simmer gently (medium medium-low) for about 15 minutes or until squash is very tender (easily pierced with a fork).
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  8. After the boiling time, remove the lid and add corn  and the 8 cherry tomatoes cut in half.
  9. Now, depending on how creamy you want it, you can add another little bit of coconut milk (better if you use the thickest part, not the liquid part) to give it more creaminess, if it has been consumed a lot during the boil. This is going to taste. I added 3 or 4 tablespoons more to give it more creaminess, then I stirred and that’s it.
  10. Let it cook for 5 more minutes and add the cooked pasta.
  11. Mix very, very well and heat for another 5 minutes.
  12. Turn off the heat, serve hot and add a little more pepper and parsley on top.
  13. And that’s it!
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