Pasta with “cheese”.

Such a lazy Saturday, like today. Where the weather only offers to lie on the couch and watch netflix all day, I also really wanted some pasta of some kind.

So I googled a bit about inspirations on various vegan food blogs from home and abroad, and then got this recipe mixed together.

“Cheese Sauce”

½ head pumpkin (butternut or small Hokkidao)

ca. 250 gram/1 pounds of potatoes or 2 baking potatoes

3-4 fresh garlic

1 vegan cream

salt and pepper, chili flakes (like the strong ones) and some turmeric.

olive oil for pumpkin.

1 or ½ bag of pasta.

How to do it.:

Slicethe pumpkin and peel them and cut them into small cubes and place them on a baking sheet, lined with baking paper and light on top of 200 degrees cendidus / 400 fahrenheit and place a little olive oil over the pumpkin, and bake them for about 20 minutes.

Trash and blend the potatoes, and put it in a saucepan and cook them tender. Save the water when you pour it, use it in the “sauce”

Blend both the potatoes and the pumpkin, together with the garlic and first add the cream and stir it, it is too “thick” then add the potato water. And season with salt and pepper and chilli flakes and turmeric until lightly seasoned and not too watery.

(I recycled the pot, from the potatoes, and blended with a stick blender. And separately, I blended the potatoes and pumpkins, and returned it to the pot and then followed the recipe)

Cook the pastas, not quite tender as there should be a little bite in them.

And pour the water and mix the pastry and “cheese sauce” together.

It just tastes heavenly.

Even if you have kids, they will love this one right, I’m actually almost convinced. ; -)