Super easy, quick to make and deliciously tasty!
And the cheesier you like the flavour, the more generous you can be with the yeast flakes 😉
Tip
Ingredients for approx. 3 portions
- Frying oil
- 1 onion, peeled and diced
- 2 cloves of garlic, peeled and diced
- 1 TABLESPOON Vegetable stock paste
- approx. 500 ml water
- Nutmeg
- 1 Hokkaido pumpkin, diced into approx. 1 cm pieces
- 6 tsp yeast flakes
- 2 tbsp olive oil
- 1 tbsp almond butter
- 1 tbsp soya cream
- 2 stalks of fresh basil, finely chopped
- Pepper
- 750g tortellini
For the parmesan
- 75 g cashew nuts
- 15 g yeast flakes
- ½ tsp salt
Preparation
Then add the pumpkin cubes, fill up with water so that all the pumpkin cubes are covered and simmer for approx. 10 mins until soft.
Place the soft cubes and liquid in a blender. Add the yeast flakes, olive oil, almond butter, soya cream, basil and pepper and blend everything into a smooth, creamy sauce.
In the meantime, cook the pasta until al dente.
For the Parmesan cheese, blend all the ingredients in a blender until crumbly and the crumbs are the size of Parmesan cheese. This Parmesan will keep forever in a jar in the fridge 🙂
Place the cooked pasta on a nice plate, pour over the pumpkin sauce and sprinkle with the Parmesan.
Buon appetito!
Your Katinka