Vegan tagliatelle in a roasted pumpkin sauce

4 servings Prep: 1 hr, Cooking: 40 mins
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Egg-free homemade pasta in a deliciously sweet roasted and dairy-free pumpkin sauce.

By Food24 June 11 2018
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Ingredients (15)

400 g cake flour
180 ml water — warm
100 g cashew nuts — raw
80 ml almond milk
5 ml lemon juice
5 ml nutritional yeast
salt and black pepper
1 kg pumpkin
olive oil — a dash
salt and freshly ground black pepper
2 garlic cloves
8 sage leaves
375 ml coconut cream
pumpkin seeds — toasted
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For the pasta, add all of the ingredients to a large bowl and use a wooden spoon to pull it all together.

Use your hands to form it into a dough and knead it on a lightly floured surface until pliable and smooth, 3-4 mins.

Form the dough into a disc, cover with plastic and refrigerate, 30 mins.

Divide the dough into 4 pieces and roll out one piece at a time, using a pasta maker. Dust the machine and dough with flour every time you change the pasta machine’s setting.

Roll it through the machine from the thickest setting to the third thinnest setting. Using the pasta machine’s attachment cut the dough into tagliatelle strips.

Dust the cut pasta with flour and hang it over the handle of a saucepan or wooden spoon while you prepare the rest of the pasta.

For the cashew puree, cover the cashews with boiling water and set aside for 1 hour. Drain and combine with the remaining ingredients. Puree until fine and season it to taste.

For the sauce, pre-heat the oven to 200°C. Peel and chop 750g of the pumpkin.

Keep the remaining pumpkin’s skin on and cut into 8 slices. Arrange all of the pumpkin on a baking sheet, drizzle with some olive oil, season and roast until tender, 25-30 mins.

Combine the cooked pumpkin chunks with the garlic, sage and coconut cream and puree until smooth. Pour the mixture into a pot and simmer over low heat, 5 mins.

Season it to taste.

Bring a pot of salted water to the boil, add the pasta and cook until al dente, 2 mins.

Strain and add it to the warm pumpkin sauce. Top each portion of pasta with 2 slices of roasted pumpkin, a dollop of the cashew puree and a sprinkling of the toasted seeds.

Garnish with sage, if preferred.

The pumpkin can also be replaced with butternut. Simply thin out the sauce with additional water if it is too thick.


Lemon cream mushroom tagliatelle

30 mins Melt the butter in deep saucepan. Add the flour and whisk to form a roux. Add the milk a little at a time, whisking all the while to prevent lumps forming and to cook out the raw, flour taste. Once the béchamel sauce is thickened, season with salt and pepper.

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