Today I am sharing this delicious, seasonal pasta with a creamy pumpkin sauce and beautiful, crunchy cauliflower florets!
I found this beautiful, alien-looking purple cauliflower at my favorite farmers market in Amsterdam (Zuidermarkt).
If you can find one yourself, it will definitely boost your dish! The contrast is beautiful! But white cauliflower will also do 😉. For a lighter version of this super nice vegan sauce, you can omit the frying of the florets. Just microwave them until there’s a bit of crunch left! But then remember to season the pumpkin puree to get more flavor! I use a combination of salt, pepper and dried herbs (sage, rosemary and thyme). You can experiment and edit according to your preference! I love how easy and quick it is to assemble this pasta sauce. Especially if you are using already cooked, leftover pumpkin! Did you know you can freeze cooked pumpkin? That’s what I tend to do: I grab as much as I can when it’s in season (so that I know it will be super sweet and flavorful), then I freeze it! Enjoy!
[ratings]
