At first I thought this roasted pumpkin pasta was a really simple dish. But when I tasted it, I realized it was something special. I loved the soft yet thick texture and sweet and spicy taste. I didn't blend the roasted pumpkins on purpose this time, cause I really didn't want to ruin this beautiful texture. I also added quite a lot of chili flakes, since it is freezing in Estonia!
serves 3-4 people
Preparation time: 35 minutes.
- 5 cups / 700 g uncooked pumpkin cubes (about 1 ½ pounds)
- 2 Tbsp oil
- ½ tsp salt
- a pinch of chili flakes or more
- 1 Tbsp paprika powder
- ½ tsp turmeric
- 3 Tbsp vegan cream (I used Alpro Soya, but you can leave it out, if you want)
- ½ cups / 100 ml water
- 1 Tbsp soy sauce
- freshly boiled pasta for serving
When the pumpkin is roasted, put the pumpkin cubes into a saucepan. Add paprika powder, turmeric, vegan cream, water and soy sauce. Stir and let it simmer for a couple of minutes. You can see the cubes getting mushy and you don't even need to blend them. Serve the sauce with freshly boiled and drained pasta, a little bit of chili flakes and roasted sunflower seeds.