100 g Pasta(Durum)
¼ Onion
Glove of garlic
2 tbsp Vegetable broth
70 g Nutmeg pumpkin
Cashews(un fryed)
23 tbsp Soy milk
23 tbsp Water
1 tbsp White miso
Salt taste
Peppertaste
1
Preheat the oven to 180 ° C.
2
Put the boiled pasta (200 g) in a large baking dish and set it aside.
3
In a large frying pan, sauté onion and garlic in two tablespoons of vegetable broth over moderate heat. Add the pumpkin and warm until soft (all this mixture can be mashed in a blender or left in pieces). Put the warm mixture into pasta and mix well.
4
In a food processor, grind with water and milk to a uniform consistency of cashews and miso.
5
Pour pasta with the mixture. Salt. Then cover the pan with foil and bake for 15 Minutes
.
CategoryPastaCuisineItalianCooking MethodBoiling, FryingDietKosher, Low Calorie, Low Fat, Vegan, Vegetarian
Ingredients
100 g Pasta(Durum)
¼ Onion
Glove of garlic
2 tbsp Vegetable broth
70 g Nutmeg pumpkin
Cashews(un fryed)
23 tbsp Soy milk
23 tbsp Water
1 tbsp White miso
Salt taste
Peppertaste