Serves: 2
Ingredients roasted pumpkin:
- 2 small pumpkin
Ingredients creamy sauce:
- ½ cup cashews (soaked 1-2 hours)
- ¾ cup water
- 6-8 shiitake mushrooms
- 2 tbsp olive oil
- ½ onion (thinly sliced)
- 1 clove garlic
- Parsley flakes
- ½ tsp Himalayan salt
- Black pepper to taste
How to cook pumpkin:
- Preheat the oven to 200ºC.
- Wash the pumpkin with water, cut the lid of the pumpkin and reserve it.
- Scoop out the seeds and bake small pumpkins for 25 minutes. Reserve.
How to make sauce:
- Blend sauce ingredients in a high speed blender until super creamy with no lumps, scraping down the sides if needs be.
- Panfry onion and garlic in olive oil for a few minutes, then add mushrooms for a few more minutes until they start to soften. Add sauce until it just begins to bubble.
- Place the mushroom mix on one pumpkin and serve. Sprinkle with extra cracked himalayan salt, parsley and black pepper. Enjoy!