Since I am living in Germany, fall is the time of the year is one of my favorite. And that’s not only because autumn is approaching and we will soon have a breathtaking mix of colors all over Germany, but also because it is pumpkins’ season. I love pumpkins. Their color is so gorgeous that sometimes I keep them for weeks in my veggies’ basket just for decoration. I like to eat them sweet, salty, baked, cooked, smashed, etc.
Pumpkins are typical here around this time of the year so much that the city of Ludwigsburg organizes every year the world largest pumpkin festival. The idea of eating seasonal and local food is supported by many environmental and food-related movements and activists. By choosing to eat seasonal and local food whenever possible, we could help to diminish the environmental hazard – especially the increase of carbon dioxide – from transporting food to long distances. It also keeps certain recipes more special if you can prepare them only at specific months of the year.
Well, I couldn’t help but use all the beauty of the orange color of pumpkins and take the standard pasta dish to another level – let’s say to a “creamy yellow mouth-watering” level never seen before.
Zucchini noodles with creamy pumpkin sauce
2016-10-14 14:08:21
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Ingredients
- 1 large zucchini
- 1 cup of cooked or baked pumpkin
- ½ cup of cashews
- 2 cloves of garlic
- 2-3 tbs nutritional yeast
Instructions
- Spiralize the zucchini and set aside. In a blender, mix all the other ingredients. Blend till creamy. Taste for salt. Top over the zucchini noodles and mix gentle (no need to cook the sauce or the zucchini noodles).
Notes
- I baked the half of a medium pumpkin, and scoop out the pumkin’s “flesh” for the sauce, and then roast the skin to serve it with arugula.
- You can substitute the zucchini noodles for any of your favorite pasta!
VEGAN & COLORS http://veganandcolors.com/
