Caramelized onions are simply the best, aren't they? Combine them with creamy pumpkin to make a pasta sauce and you have the perfect recipe for your cozy autumn evening. The recipe goes super quick and you can make it in larger quantities. I recently cooked it for a girls' evening and everyone loved it. Have fun trying them out!
Cut the Hokkaido pumpkin into small cubes (approx. 1-2 cm in size). The smaller cubes will soften it more quickly and give the sauce a pleasant consistency later on.
Place the pumpkin cubes in a pan of boiling water and blanch for about 10 minutes. They should be slightly soft but not disintegrated. Then drain the cubes and set aside.
Cook pasta
While the pumpkin is blanching, bring a second pan with plenty of salted water to the boil.
Cook the pasta in it according to the instructions on the packet until al dente. As soon as it is ready, drain it, reserving some of the cooking water (this can be used later for the sauce to make it creamier). Set the pasta aside briefly.
Caramelize the shallots
Melt the vegan butter in a large pan over a medium heat.
Add the shallots to the pan and fry, stirring occasionally, until golden brown and soft (approx. 5-7 minutes).
When the shallots begin to caramelize lightly, add the maple syrup and reduce the heat slightly so that the sugar in the maple syrup does not burn. Allow the shallots to caramelize gently until they are a deep golden color and smell sweet.
Prepare the sauce
Deglaze the caramelized shallots with the vegetable stock and stir well to release the flavours in the pan.
Add the blanched pumpkin cubes and simmer everything together for about 2-3 minutes so that the pumpkin softens a little more and the sauce can infuse.
Now add the vegan cream cheese to the pan and mix well until it is completely dissolved in the sauce and a creamy consistency is achieved. If necessary, add a little of the collected pasta water to make the sauce creamier.
Stir in the pasta
Add the cooked pasta to the sauce in the pan and mix everything well so that the pasta is evenly coated with the pumpkin and shallot sauce.
Season to taste with a pinch of salt and pepper. If necessary, add a little parsley to the sauce to bring in more fresh flavors.
Divide the caramelized onion and pumpkin pasta between two plates. Sprinkle with chopped parsley and serve immediately.
Video
Nutrition
Nutrition Facts
Caramelized onion and pumpkin pasta
Amount per Serving
Calories
820
% Daily Value*
Fat
17
g
26
%
Saturated Fat
5
g
31
%
Sodium
822
mg
36
%
Potassium
1435
mg
41
%
Carbohydrates
150
g
50
%
Fiber
14
g
58
%
Sugar
31
g
34
%
Protein
25
g
50
%
Vitamin A
3056
IU
61
%
Vitamin C
35
mg
42
%
Calcium
179
mg
18
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
