Creamy cauliflower pasta with roasted pumpkin and hazelnuts

Serving amount: 4 portions
Preparation time: 20 minutes
Cooking time: 40 minutes
Baking time: 30 minutes

This pasta dish is all about celebrating seasonal cooking. The stars of the dish are cauliflower, pumpkin and hazelnuts, three ingredients that symbolize Autumn and winter in Europe. This sauce is not only seasonal but also easy to make, creamy and delicious. It is the ultimate comfort food for those longing for summer and sun.



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Purple Sauce? it’s made with purple cauliflower, but the taste is the same…


  1. Preheat the oven to 180°C.
  2. Cut the pumpkin or the sweet potato into small cubes and place them on a baking tray. Drizzle some olive oil on top, sprinkle some salt and roast them for about 30 minutes, until the cubes are roasted and soft.
  3. Chop the onion, slice the garlic into thin slices and cut the cauliflower into small cubes.
  4. Heat the olive oil in a large skillet, add the onion and sauté on medium heat for 5 minutes. Add the garlic and sauté for another 2-3 minutes until soft and fragrant.
  5. Add the cauliflower cubes and soy drink, cover the skillet and bring to a boil. Be attentive- as soon as the soy milk boils, it might overflow. Once boiling, lower the heat and let the sauce cook for another 20 minutes until the cauliflower softens.
  6. Add nutritional yeast, salt and nutmeg to the skillet and puree with a hand blender until the sauce is smooth and creamy.
  7. Cook the pasta according to package instructions.
  8. Stir most of the sauce with the pasta.
  9. Serve the pasta topped with the rest of the sauce, cubes of pumpkin or sweet potato, crushed hazelnuts and with a handful of chopped basil or parsley.
Have a warm winter :~)


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