Enjoy this rich and creamy vegan pasta dish with gluten-free pasta and a velvety pumpkin chestnut sauce. The crispy breadcrumbs on top add extra texture and flavor. This meal is perfect for any event because it's comforting and filling.
Ingredients: 200g gluten-free pasta. 1 cup cooked chestnuts. 1 cup pumpkin puree. 1/2 cup coconut milk. 2 cloves garlic, minced. 1/4 tsp nutmeg. Salt and pepper to taste. 2 tbsp olive oil. 1/2 cup gluten-free breadcrumbs. 2 tbsp nutritional yeast. Fresh parsley for garnish.
Instructions: Cook the gluten-free pasta according to package instructions. Drain and set aside. In a blender, combine the cooked chestnuts, pumpkin puree, coconut milk, minced garlic, nutmeg, salt, and pepper. Blend until smooth and creamy. In a large skillet, heat olive oil over medium heat. Add the pumpkin chestnut sauce and cook for 5-7 minutes, stirring occasionally. Meanwhile, in a separate small skillet, toast the gluten-free breadcrumbs until golden brown and crispy. Stir in the nutritional yeast and remove from heat. Toss the cooked pasta in the creamy pumpkin chestnut sauce until well coated. Serve the pasta topped with crispy breadcrumbs and fresh parsley. Enjoy!
Lorena Maddox
