in Recipes

Vegan pumpkin ragout with pasta

updated

Spread the love

Ingredients for 4 servings:

  • 1 small Hokkaido pumpkin(s)
  • 1 can coconut milk
  • 500 g pasta (durum wheat pasta)
  • 50 g walnuts, chopped
  • 100 ml water
  • salt and pepper
  • curry
  • Parsley, fresh
  • 1 tbsp vegetable oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the pasta according to the package instructions. Clean the pumpkin and cut into cubes about 1 cm thick. Heat oil in a pan. Toss the pumpkin in the pan. When the pumpkin has taken on some color, add the walnuts and toast briefly. Deglaze with water and simmer gently until the pumpkin is soft. Take about 1/3 of the pumpkin mixture and puree it. Add the coconut milk to the pureed pumpkin and season with salt, pepper, and curry powder. Add the pumpkin ragout to the sauce and mix well. Plate the pasta. Spoon the ragout over the top and serve sprinkled with fresh parsley.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Vegan Mac and Cheese

Cauliflower soup with red lentils and coconut milk