Pumpkin pasta bowl
This kind of weather makes me crave comfort food. Tasty stews, mashes, chocolate chip cookies, matcha lattes… And this pumpkin bowl, too! After my book launch, I headed back into the kitchen to start experimenting again. This is the result! It’s a delicious dish that’s warming and satisfying and will most definitely be making a regular appearance on my weekly menu from now until spring. I hope you enjoy it as much as I do!
2 - 3 persons
3 days in the fridge in an airtight container
immersion blender, food processor or blender
170 g/6 oz. penne (pasta)
2 medium (red) onions
2 cloves garlic
70 g/2.5 oz. kale, chopped
sea salt, to taste
300 g/10.5 oz. pumpkin puree or store bought
160 ml/2/3 cup coconut cream
¼ tsp black pepper
a pinch of cayenne pepper (optional)
1 tsp curry powder
2 splashes truffle oil or a bit of grated truffle
2 tbsp vegan ‘Parmesan cheese’
Cooking oil, to taste
Heat water in a pot and add the penne when it reaches a rolling boil. Cook the pasta al dente and the drain it in a colander. While the pasta is cooking, finely chop the onion and garlic. Sauté the garlic and onion along with the kale in a large frying pan in ghee (or another cooking oil of your choosing) for a few minutes. Add the pumpkin puree, coconut cream and the spices, salt and pepper to the kale mixture, stirring well and heating all the ingredients thoroughly. Add the cooked pasta to the mixture and stir once again. Transfer to plates to serve and sprinkle with a bit of truffle oil or grated truffle. It’s even more delicious topped with a heaping tablespoon of plant-based ‘Parmesan cheese’.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!