It’s pumpkin season and this versatile squash makes a wonderfully creamy pasta sauce.
Pumpkins are full of health benefits. Research has shown that eating pumpkins can help lower blood pressure, improve vision and help maintain a healthy heart. Packed full of vitamins and antioxidants, they also offer a powerful immune boost.
- 1 heaping tbsp white miso
- 1 ½ tsp vegetable stock powder
- 4 tbsp nutritional yeast
- 250g raw pumpkin
- 500ml almond milk
Blend ingredients and simmer whilst boiling 500g pasta. Once the pasta is cooked, strain and combine in a pan with the sauce and serve.
Season with salt and pepper and some rocket if you enjoy your pasta with greens.
If you have time and want to add a depth of flavour to this dish, roast your pumpkin before adding it to the blender.