Healthy Black Pasta with Butternut Pumpkin Cream

OCTOBER 22, 2021

A Protein-Rich Recipe Made For Fall: Black Pasta With Butternut Pumpkin Salsa

Doesn't this dish look amazing? I'm so in love with the vibrant and contrasting colors of the black soybean pasta, bright orange butternut pumpkin salsa and deep herbal green. Main hero here is the creamy butternut pumpkin sauce, which to anticipate it, is super easy to prep. 

To make the meal balanced, flavorful, vibrant and unique, the creamy sauce is complemented with black soy bean pasta, pumpkin chunks which add additional texture and fresh basil leaves. Ready to give it a try? Let's dive in..

Black Soy Bean Pasta - What?

Have you ever tried Black Soy Bean Pasta? If not, I can't recommend it more. Based on 100% soybeans, Black soybean pasta is loaded with protein and a perfect addition to a healthy and balanced meal. The one I used for example contains 45g protein per 100g making it a perfect protein source for a meal. Classic wheat pasta, in contrast, is typically rich in carbohydrates and only contains around 5-6g protein per 100g. 

When it comes to flavor and texture, there is a difference between veggie spaghetti and regular wheat spaghetti of course. Soybean pasta is softer and has a mildly nutty flavor. Wheat spaghetti, in contrast, tastes sweeter and contains this well-known carby and hearty flavor profile many of us find pretty addicting.

So what to do? Of course, this meal tastes amazing with regular pasta as well. However, I find that aside from the black color giving the meal an extra kick, soybean pasta matches perfectly with pumpkin. Plus, it is a wonderful "light" and nutritious alternative to what most of us are used to. 

I received my black pasta from planetplantbased. This is an unsponsored post though. I promote things I love to use in my kitchen. :)

Share Your Pumpkin Love 

I hope you enjoy this deliciously healthy, vegan & protein-loaded butternut pumpkin dish as much as I do. I usually make the recipe during the weekends as a meal-prep dish and then use the butternut pumpkin sauce for all kinds of veggie-loaded dishes during the week. 

As always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest, Youtube, or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe, or if you just want to say "hey", comment below or shoot me a personal message through my contact form.

Love & plants, Karo

Healthy Black Pasta with Butternut Pumpkin Cream
4 SERVINGS PREP TIME : 30 min COOK/REST TIME : 35 min
This Black Pasta with butternut pumpkin cream is an easy, super nutritious, and balanced recipe for the fall season. Topped with a few pumpkin chunks and fresh herbs, the dish turns into a true crowd-pleaser and a beautiful meal to serve your friends, family, and other special guests you want to impress. 
INGREDIENTS PREPARATION
INGREDIENTS :
    • BUTTERNUT PUMPKIN CREAM :
    • -  
      500g Butternut pumpkin (300g for sauce) + neutral oil to fry
    • -  
      20g Nutritional yeast
    • -  
      100g cashews (soaked overnight)
    • -  
      Juice from 1 lime
    • -  
      1 Tsp paprika powder
    • -  
      150ml oat milk
    • -  
      100ml water
    • -  
      50ml virgin olive oil
    • PASTA & TOPPINGS :
    • -  
      Roasted Butternut Pumpkin Chunks
    • -  
      Basil
    • -  
      Black Pepper according to choice
    • -  
      Black Soy Bean Pasta (store-bought)
PREPARATION :
  1. Butternut-pumpkin cream sauce: Soak 100g cashews overnight. Then rinse and set aside until usage.
  2. Wash and cut your butternut pumpkin into bite-size chunks. There is no need to peel the pumpkin. If you want, you can also toast the pumpkin seeds and use them as a crunchy topping.
  3. Add the butternut chunks onto a baking tray, drizzle salt and a neutral oil over them and bake in your preheated oven for 20-30min at 180*C (top-bottom heat). The roasting time depends on the size of your chunks. Hence, please check your oven regularly during the process.
  4. Then, take 300g of the roasted pumpkin and combine it in a high-powered blender with the remaining sauce ingredients. Mix well and set the sauce aside.
  5. Cook you soy bean pasta with a good dash of salt, then serve with the freshly made pumpkin salsa, additional butternut pumpkin chunks, fresh basil and pepper.

Did you try it?

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