Welcome to Gluten Free Aussie Vegan. I was watching one of my latest favourite channels on youtube – Healthy Crazy Cool. Miles is always cooking up so many tasty, unique dishes and I’ve tried quite a few already and always love them. This pumpkin, tahini pasta dish is the latest.

I pretty much followed the same recipe as him except I added in some chopped onion and broccoli. That’s the beauty of pasta dishes I think…as long as you get the base sauce right, you can add in whatever your favourite vegetables are or whatever is in season.

If you’re craving something creamy and slightly tangy…then give this a try and tell me what you think!

For the video recipe click the link below.

Otherwise keep scrolling down for written recipe.

Sauce ingredients.

Pasta & broccoli simmering and vegetables sauteeing.

Pasta ready to dish up.

RECIPE:

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Pumpkin Tahini Pasta

Course Main Course

Keyword creamy, pasta, pumpkin, tahini

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 2 -3 depending how hungry you are

Ingredients

Sauce

• 2 Cups steamed Pumpkin
• 1/2 Cup Raw Cashews (that have been soaked overnight)
• 1/3 Cup Hemp Seeds or Powder
• 1/4 Cup Nutritional Yeast
• 4-5 Tbsp Tahini
• 2-3 Tbsp Soy or Tamari Sauce (check the label to make sure there’s no wheat gluten in it)
• 1 tsp Smoked Paprika
• 1/2 tsp Cinnamon
• 2 Juice of freshly squeezed Lemons
• 200 mls Water
• Salt & Pepper to taste

Pasta Main

• 1 Onion chopped
• 2 Cups Mushrooms sliced
• 6-8 Florets Broccoli
• 2-3 handfuls Baby Spinach leaves
• 300-500 gms Gluten Free Pasta (You can add more or less it is up to you but the sauce is generous and will easily cover 500gms of pasta)

Instructions

Night Before Prep

• soak the cashews overnight in water or at least 4-6 hours before using them.

Preparing dish

• If you haven’t already, chop up 2 cups of pumpkin and steam/boil them till they are soft; KEEP the water for when you cook the pasta.
• Add the steamed Pumpkin into the blender, drain and rinse the soaked cashews and add them in too along with the hemp seeds, nutritional yeast, tahini, soy sauce, smoked paprika, cinnamon, lemon juice, water & salt and pepper then blend till combined;
• Heat a pan to medium-high heat and add in a little bit of water if going oil free or otherwise a couple of tablespoons of oil.
• Add in the chopped onions and saute’ for 2 minutes, then add in the chopped mushroom, minced garlic and cook for a further 2 minutes. Then add in the handfuls of spinach, stirring every so often until they’ve wilted;
• Meanwhile whilst the vegetables are sauteeing you can cook the pasta at the same time, using the leftover water from when you steamed the pumpkin earlier. Check pasta packet directions for times on how long to cook;
• Halfway through cooking the pasta, add the broccoli florets on top of the pasta to steam for a few minutes;
• Once the pasta and broccoli are cooked, drain the water and add the pasta and broccoli to the onion, mushroom, garlic and spinach mix in pan;
• Add the blended sauce over the top and mix to combine, heating for a few minutes.
• Then you are ready to serve and enjoy!