Vegan pumpkin seed cream pasta
Pumpkin seeds are something most of us already have in the kitchen, but they’re not always a regular part of our meals. They are a great source of vitamins and minerals the body needs, so I always look for creative ways to include them in my diet.
So here is an amazing recipe – vegan pumpkin seed cream pasta!
This recipe saves you from buying plant-based cream and also helps you incorporate pumpkin seeds into your diet. The result is both healthy and budget-friendly. You can also make variations like adding sunflower seeds or cashews, or keep it simple like I do and use only pumpkin seeds. I promise that even if you don’t usually like the taste of pumpkin seeds, you might still love this recipe. It’s delicious, more nutritious than regular pasta, and still gives you that comforting Italian-style pasta experience with added health benefits.
500 g pasta of choice
25 g vegan butter
50 g vegan mozzarella
1 cup soy milk
pasta water (see instructions)
½ cup water
juice of ¼ lemon
1 tbsp nutritional yeast
½ cup pumpkin seeds
2 garlic cloves
crushed chili flakes (optional)
Soak the pumpkin seeds in water for about 10 minutes. You can also roast them in the oven for 10 minutes instead. Meanwhile, cook the pasta according to the instructions on the package.
Then blend the pumpkin seeds with the garlic, lemon juice, ½ cup pasta water (or regular water), soy milk, nutritional yeast, and chili flakes until smooth.
In a pan, melt the vegan butter and add the vegan mozzarella with ½ cup water. Once the mozzarella has melted, add the blended pumpkin seed sauce to the pan. Then add the cooked pasta, mix well, and it’s ready.
