Just love the pumpkin sauce cling on every fusilli to give a natural sweetness. This pasta is satiating but also budget-friendly. It’s vegan, too!
When the leaves turn colour, you can see those colourful pumpkins loaded on the supermarket’s shelfs. In Germany, a 2 kg pumpkin only sold for 1,5 Euros, which was really cheap.
Despite the hard work of cutting, I still love pumpkin as it’s versatile in cooking – soup, dessert, stew, pasta…Besides, it has a long shelf life and is resistant to storage. It is really a good helper in the kitchen.
This time, I made a pumpkin sauce fusilli.
After the pumpkin is cooked, half of it was used as garnish/topping, and half of it was mixed with cashew butter to make a sauce. Creamy, sweet and did not require dairy cream or butter.
Pumpkin and Mushroom Fusilli in Cashew Cream Sauce Recipe
Ingredients
Serves 2
- 160 g fusilli
- 400 g pumpkin, sliced, skin on
- 2 big mushrooms, sliced
- ½ onion, sliced
- 1 clove garlic, minced
- 1 ½ tbsp cashew butter
- olive oil
- salt and pepper
- fresh parsley leaves for garnish
How to Make
- Heat little oil in a pan, grill pumpkin until cooked through. Save 6 slices for garnish, then blitz the remaining pumpkin with 1 tbsp olive oil and cashew butter into paste. Meanwhile, cook pasta in salted water as per packet instructions.
- Use the same pan and heat some more oil over low heat, cook the onions and garlic until fragrant. The onions should be softened and taken on some colour.
- Then add mushrooms and cook until softened, season with pinch of salt and pepper.
- Transfer the pumpkin sauce into the pan, pour in a ladleful of pasta cooking water to loosen it up to your preferred thickness.
- Returned cooked pasta to the pan and give it a quick stir. Add a little bit more olive oil, salt and pepper if desired.
- Garnish with step 1 pumpkin and parsley before serving.
Note: I also added some toasted pumpkin seeds, but it’s too much crunchy for me, haha.
