Vegan Pumpkin Rigatoni
Ingredients
1
pc
butternut
4
pc
garlic cloves
Some
olive oil
2
pc
leek
50
ml
water
350
g
plain yoghurt
500
g
rigatoni
Some
chili seeds
Some
almond flakes
Preparation
1. Cut pumpkin into pieces and peel it. Place it in a frying pan and sprinkle with oil, a bit of salt, and pepper. Roast for 45 minutes.
2. At medium heat, add a teaspoon of coconut oil and sauté the leek until it's soft. In a separate pot, bring the rigatoni to a boil and cook according to package instructions. Once the pumpkin is cooked, transfer it to a blender, mix with water and coconut yogurt, and blend until smooth.
3. Once the pumpkin is cooked, transfer it to a blender, mix with water and coconut yogurt, and blend until smooth. Then, add the drained rigatoni to the cooked leek.
4. Add the butternut squash to the pan and cook for a few minutes, then add the spinach and mix well (add water if it becomes too thick). Finally, mix in the rigatoni and serve with roasted almonds.
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