Spice your day up with a tasty pumpkin pasta. This pasta sauce made using Hokkaido pumpkin and refined with soya, cashews and spicy gochujang paste will brighten and heat up cold Autumn days!
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Step 1/8
Roast the walnuts in a pan until golden brown. Stir in the olive oil, thyme and 1 tablespoon of yeast flakes, continue to roast briefly and set aside.
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Step 2/8
Wash the Hokkaido pumpkin, cut into bite-sized cubes and marinate together with one of the coarsely chopped onions, olive oil, salt and pepper. Bake at 180 degrees Celsius (fan oven) for around 25 minutes.
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Step 3/8
Soak the minced soya in vegetable stock for a few minutes.
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Step 4/8
Cook your favourite pasta.
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Step 5/8
Blend the cashews with the water in a mixer to make cashew cream. Set half of the pumpkin aside and put the other half in the mixer and purée to a creamy sauce.
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Step 6/8
Fry the second onion and garlic in a little olive oil. Add the gochujang, stir and fry briefly. If necessary, strain the soya and add it to the pan.
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Step 7/8
Add the pumpkin sauce and stir everything well. Season to taste with mustard, salt and pepper and thicken/thin with pasta water and oat drink until the desired consistency is achieved.
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Step 8/8
Stir the pasta into the sauce and top the plates with the remaining pumpkin, walnuts and fresh herbs, if desired.
Matching products
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Product note
Walnut pieces 1kgCHFÂ 14.00
Jules Radu
Social Media & Creative Content
You may know Jules from our Instagram channel, where she shares delicious and unusual food inspiration using KoRo products. One thing we love is that the recipes don't just look amazing. The office often becomes a test kitchen and us, who work...