Pumpkins with mushroom creamy sauce

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:

  1. Preheat the oven to 200ºC.
  2. Wash the pumpkin with water, cut the lid of the pumpkin and reserve it.
  3. Scoop out the seeds and bake small pumpkins for 25 minutes. Reserve.

How to make sauce:

  1. Blend sauce ingredients in a high speed blender until super creamy with no lumps, scraping down the sides if needs be.
  2. 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.
  3. Place the mushroom mix on one pumpkin and serve. Sprinkle with extra cracked himalayan salt, parsley and black pepper. Enjoy!

Leave a Reply