Pumpkin season has begun - try this delicious, super creamy butternut squash pasta sauce!
Ingredients:
- 3/4 cup butternut squash puree
- 1 cup cashews (pre-soaked for at least 1 hour)
- 1-2 teaspoons grated fresh ginger
- 200ml vegetable stock
- 1/2 teaspoon chopped rosemary
- pinch of cayenne pepper
- 2-3 teaspoons maple syrup
- 1/2 teaspoon apple cider vinegar
- salt, pepper
Preparation:
- Put all the ingredients in a blender and blend until creamy, then pour over the cooked pasta.
Pumpkin puree:
- Clean the pumpkin from the seeds and peel it. Cut the pumpkin flesh into cubes and put it to boil in salted water. When it boils, cook for about 20 minutes until soft.
- After cooking, strain and blend with a mixer on a slower speed.
- You can also bake the pumpkin in the oven at 180 o C for about 30 minutes until soft, then blend it in a blender. Baked pumpkin will have a stronger aroma.
