I guess my soul needs creamy textures to keep itself smooth. I mentioned the word “creamy” 10 times already, so you can probably imagine by now, which texture this sauce has. And it has roasted pumpkin in it. Pumpkin is velvety and velvety is close to creamy, so its double creamy comfort food. Plus there are root vegetables swimming in it and that keeps you rooted. So, this dish has the power to maintain your emotional stability without visiting a therapist. Not that you need to see one. But, you know just in case…So, let´s get on with it!
- 2 packages vegan tortellini (about 500g. – I bought some with smoked tofu)
- 1 hokkaido pumpkin
- 1 stalk of leek
- 8 mushrooms
- 2 garlic cloves
- thumb sized fresh ginger
- juice of 1 lime
- 2 cups coconut milk
- 2 cups veggie broth
- ½ tsp. nutmeg
- 1 tsp. yellow curry paste
- salt, pepper to the taste
- Preheat your oven to 230C°. Bake your (unpeeled, but without the seeds) und cut in half pumpkin until soft for about 20-25min.
- In the meantime, cut the mushrooms in slices and chop the leek. Heat few drops of oil in a large pan and fry the mushrooms with the leek for about 3-4min. until the leek turns bright green and the mushrooms soften. Set aside.
- Cook your tortellini according to the instructions on the package for about 10-12min. Drain and set aside.
- Put the coconut milk, veggie broth, lime juice, garlic, ginger, curry paste, nutmeg, salt and pepper into a blender and blend on high speed until creamy and slightly frothy. Add the roasted pumpkin and blend again until no chunks of pumpkin are left. Add a little bit more veggie broth or water, if it´s too thick.
- Add the pumpkin mixture to the pan with mushrooms & leek and bring it slowly to cook.
- Gently add the tortellini to the sauce and stir until combined.
- Serve warm and garnish with fresh herbs and some roasted pepitas, if desired.