The World Pasta Day, the day dedicated to pasta, was just a few days ago and we honor this delicious food, so healthy and versatile, with a yummy recipe, the pasta with creamy pumpkin sauce! The recipe is really amazing. It could be the pumpkin puree that gives a sweet, colorful and healthy note, or the chopped dry fruits that crunch under the teeth but for sure this yummy pasta does not go unnoticed. Try it to believe!
320 grams of whole grain spelt short pasta
200 grams of pumpkin pulp
20 grams of dry fruits (walnuts, cashew nuts, Brazil nuts)
100 grams of tempeh
1 glass of vegetable broth
125 grams of soy cream
1 small glass of Marsala or another sweet wine
Extra virgin olive oil
Cut the pulp of pumpkin into slices and cook in the oven at 180° for 15 minutes. Chop up the onion and sauté it quickly in a frying pan with a tablespoon of extra virgin olive oil and two of water. Blend in a blender the onion, the pumpkin and a glass of broth until smooth. Remove the puree from the blender and cook for 10 minutes in the pan with extra virgin olive oil. Add the tempeh cut into cubes, stir and cook for a couple of minutes. Add a little glass of Marsala and let it evaporate. Finally, add the dry fruit and the soy cream, stir and remove from the heat. Cook the pasta and drain it al dente, put the pasta in the pan and stir to mix all the ingredients. Complete with some ground black pepper and serve this beauty!