This Probiotic Pumpkin Pasta is the ultimate comfort food for chilly days. Made with simple, whole ingredients like roasted pumpkin, garlic, onion, and a touch of miso for saltiness, it’s finished with our fermented, organic Smoky Gouda wedge for a rich, dairy-free creaminess you’ll want on repeat.
Probiotic Pumpkin Pasta
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Product
Smoky Gouda
This Smoky Gouda Pumpkin Pasta has got it all! Miso for saltiness, pumpkin for sweetness, and our fermented, organic Smoky Gouda wedge for that creamy, umami finish.
Ingredients
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1 pumpkin pie pumpkin
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1 head of garlic
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½ yellow onion
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1 tbsp miso paste
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1 Nuts For Cheese™ Smoky Gouda wedge
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¾ cup reserved pasta water
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1 package of Rigatoni pasta (454g)
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salt & pepper to taste
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1 tbsp olive oil
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fresh chives, for garnish
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chili flakes, for garnish
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¼ Nuts For Cheese™ Un-Brie-Lievable™ wedge, for garnish
Directions
Probiotic Pumpkin Pasta
Preheat your oven to 350°F (176°C).
Prepare your pumpkin, garlic and onion for roasting. (scoop out your pumpkin seeds and save them for a crunchy snack!). Toss with a bit of olive oil, salt, and pepper.
Roast vegetables on a baking sheet or oven safe dutch oven for 35-50 minutes, or until tender and slightly caramelized.
While vegetables roast, boil some salted water for your pasta. Cook pasta according to package instructions. Be sure to save 1-2 cups of pasta water when you drain.
Remove vegetable skins and add roasted vegetables to blender (or use an immersion blender) along with miso, ¾ cup of reserved pasta water, and Nuts For Cheese™ Smoky Gouda wedge until creamy and smooth.
Pour the blended mixture into a large pot over low heat. Stir in cooked pasta.
Plate, and add ground pepper, chili flakes, chopped chives, and grated Nuts for Cheese Un-Brie-Lievable™ wedge for garnish*. Adjust seasoning as needed.
Recipe Note
*TIP: Put your Nuts For Cheese Un-Brie-Lievable™ wedge in the freezer for 10-15 minutes before grating!
