Ingredients

  • 500g pasta dough
  • 100g raw unsalted cashew nuts
  • 2 tablespoons of olive oil
  • 1 cup chopped onion
  • 3 cloves of garlic, minced
  • 500g raw, seedless pumpkin cut into coarse pieces
  • 2 and 1/2 cups (tea) of vegetable broth or water
  • 1 tablespoon lemon juice
  • Salt to taste
  • Ground pepper to taste

Steps

  • Step 1: Place the chestnuts in a bowl, cover with water and leave to soak for 6 hours, drain, wash and set aside

  • Step 2: In a pan over medium heat, add the olive oil and sauté the onion and garlic until they are lightly golden

  • Step 3: Add the pumpkin cut into pieces and season with salt and other seasonings to taste and sauté for a few minutes

  • Step 4: Add the vegetable broth or water and let it cook over low heat until the pumpkin is soft

  • Step 5: Cook pasta dough

  • Step 6: Blend the chestnuts, pumpkin with a little of the cooking broth and lemon juice in a blender until uniform and creamy

  • Step 7: Mix with the cooked pasta and serve

Tips

  • 1: You can choose the pasta you prefer, but always without eggs to be vegan

  • 2: The sauce in this recipe replaces the traditional white sauce

  • 3: If it becomes difficult to blend the dough in the blender, you can add more broth or some vegetable milk