Monday, October 15, 2012

Zucchini Pasta with Pumpkin 'Cheeze' Sauce

This meal is so simply and yet really tasty.
Other than cooking the pumpkin it can be prepared in 5 minutes!

You can serve this over regular pasta if you would rather.
But for today's recipe I served it over steamed spiralized zucchini.


To make the pumpkin sauce you'll need:

1/8 pumpkin, boiled and mashed to become 1 1/2 cups mashed pumpkin
3/4 cup soymilk
1/2 cup nutritional yeast
1 Tablespoon cornflour
 crack of pepper (optional)

In a pot combine the soymilk, nutritional yeast and cornflour. Whisk until cornflour and nutritional yeast have dissolved. You must whisk these in while the milk is still cold otherwise they won't dissolve properly.


Bring to a boil & add the mashed pumpkin. Simmer for 3 minutes, whisking continuously. 
The sauce will begin to thicken, but will still be pourable.

Pour over your desired 'pasta'.
Sprinkle with freshly cracked black pepper.

1 comment:

  1. This looks so good! I need to give zucchini pasta a try. :)