Guest Recipe from Sandra Vungi.
This heavenly creamy pasta suits just perfectly for a Fall dinner. Hearty peanutty sauce, spicy curried pumpkin, juicy cherry tomatoes and fragrant fresh basil are just meant to be. Invite your friends or family and have a lovely feast.
serves 6 people
Preparation time: 35 minutes.
- 5 cups / 600 g cubed pumpkin flesh
- 3 Tbsp oil
- 1 tsp salt
- 2 tsp curry powder
Preheat the oven to 400 F / 200 C. Combine the pumpkin cubes, oil, salt and curry powder in a medium baking dish. Bake for 30 minutes. In the meantime, prepare the peanut sauce and boil the pasta:
For the peanutty sauce:
- 1 cup / 150 g peeled sunflower seeds
2 cups / 480 ml water
3 Tbsp peanut butter
4 Tbsp soy sauce or tamari
Boil the sunflower seeds for 15 minutes. Drain and blend together with water, peanut butter and soy sauce or tamari until smooth. If you don’t have a regular blender, a hand blender works well, too!
- 17 oz / 500 g pasta (uncooked)
- couple of handfuls of cherry tomatoes
- a bunch of fresh basil
- ground black pepper
Boil the pasta al dente. Drain and mix with the peanut sauce. Pour the pasta onto a serving plate. Garnish with baked pumpkin cubes, cherry tomatoes, fresh basil and ground black pepper. Serve right away.
Saving tip: you can make your own peanut butter! Just blend the salted and roasted peanuts, until you have a crunchy or smooth peanut butter.
About the Chef:
Sandra Vungi is a long time vegan and author of the cookbook Vegan Dinner Party. You can find her delicious, doable and affordable vegan recipes at VeganSandra.com. She also plays drums in a death metal band called Neoandertals, loves to run and lives in a small log cabin with her boyfriend.