Ingredients
- 400 g gluten-free noodles *
- 1 tsp olive oil
- 2-3 cloves of garlic chopped
- 400 g of pumpkin puree cooked or from the glass
- 100 g cashew nuts * soaked in water (for at least 3 hours)
- 3-4 EL Hefeflocken
- ½ tsp paprika powder
- about 200 ml of water (or vegetable broth)
- Salt, pepper (to taste)
Toppings (optional):
- Vegan Parmesan
- chopped fresh parsley
Instructions
- The cashew nuts for at least 3 hours (or overnight) to soak. Or just cook for 10-15 minutes for a faster version.
- Prepare pumpkin puree (if you use homemade). In the microwave, it only takes 2-3 minutes.
- Cook noodles according to package instructions 'al dente'.
In the meantime prepare the cheese sauce:
- Heat the olive oil in a small pan and fry the garlic briefly (about 1-2 minutes) .
- Rinse cashew nuts in a colander, drain and place in a blender together with the water, pumpkin puree, garlic, yeast flakes and spices. Mix until it is nice and creamy. If the sauce is too thick, add a little more water.
- Drain the noodles, put them back in the pot, pour in the pumpkin-cheese-sauce and warm with occasional stirring.
- If necessary, season with the spices again and serve with vegan parmesan and freshly chopped parsley.
- Good Appetite!
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