The good stuff:
- The “cheese” for this dish is made entirely out of very accessible, healthy ingredients: pumpkin, coconut milk & onions. No cashews and no nutritional yeast.
- Pasta, consumed in moderation and without heavy sauces, can be an excellent source of energy. Plus these days you find all types of pastas that go beyond the standard semolina type.
- A short pasta, pre-cooked
- Coconut milk
- Pumpkin, peeled & diced
- 1 onion, chopped
- Coconut oil
- Pinch of salt
- Nutmeg (optional)
- Paprika (optional)
- Drizzle some oil in a pan. Cook the onions until translucent.
- Then add the pumpkin, add a tiny bit of water, cover with a lid and let it cook on medium heat until soft.
- When that’s done, transfer the cooked pumpkin (with onions) into a blender. Add coconut milk, a pinch of nutmeg & salt gradually and blend everything together. You can add paprika too if you like. You want to end up with a thick-ish sauce- which is why I mention to pour the coconut milk gradually (remember that pumpkin releases water). Please taste as you go- very important.
- In a large pot, place the pre-cooked pasta. Pour the “cheese” sauce on top, mix everything together and cook for a few minutes on low-medium heat. Taste as you go!
- You can enjoy it at this stage OR you can transfer to an oven-proof mould, top off with breadcrumbs and cook on broil for a nice golden crust. If you choose to do this, make sure you add extra “cheese” sauce so that the pasta shells do not dry out.
- That’s it, enjoy 🙂