Pasta with Hokkaido Sauce
Hokkaido pumpkin simply belongs to autumn. Soups and sauces made from it are like a vitamin bomb for our body. If you are thinking about making Hokkaido sauce, try our vegan recipe. By adding chili and ginger, its taste stands out and perfectly warms you on a chilly day. Bon appétit!
Ingredients
250 g
champignon mushrooms
1pc
smaller Hokkaido pumpkin
100 ml
soy cream (or broth)
1 tbsp
curry pepper
1 pc
chili pepper
2 tbsp
pumpkin oil (or olive oil)
1 pc
onion
a piece of ginger
salt, a mixture of flax seeds
Instructions
Wash the pumpkin, hollow out the inside with the seeds, and cut it into smaller cubes (with the skin). Put the cubes into a pot and pour in enough water to just cover the pumpkin pieces (no more than 0.5 cm of water above them). Cover the pot and cook on low heat until soft, for about 20 minutes. In the meantime, cook the pasta in another pot according to the instructions on the package. When the pumpkin is soft, set it aside. Do not pour out the remaining water. Add salt, grated ginger, and curry powder to the pumpkin and water. Blend everything together with an immersion blender. Soften the sauce with soy cream or a small amount of stock. Add the ingredients gradually so that the sauce is not too thin. Blend again.
Clean the mushrooms and cut them into smaller pieces. Peel and finely chop the onion. Fry the chopped onion and mushrooms in a pan with a little pumpkin oil. When the mushrooms soften, add the blended pumpkin sauce to the pan and let it simmer for 5 minutes. Finally, season with chili pepper and sprinkle with flax seeds. Mix the cooked pasta with the hot sauce and serve.
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