This looks like my kinda meal! Thanks for the great recipe ABV 🤩

Wow yummy! Wonder if it would still be good if we mash the pumpkin instead of blending it so we get some pumpkin bits?

Hey @amazinganne! Thanks for your question. As long as the pumpkin is boiled it should be good to mash. But it will be not as creamy as there will be higher water content. Try not to over-boil and sieve the water before mashing 😉

😊 @danielgl Let us know if you try it 🙌

Will do - have put pumpkin on my next fresh Market list!!

This looked yummy . As I have good fresh pumpkin from farmers market I just visited . I will follow your recipe . Thanks 😊

That’s great @manjugarg! Please let us know how it goes 😉

Hi @rebeljana! Thanks for your message! You could send us a request using this form https://www.abillion.com/contact

I have butternut squash from my garden! I'm going to make this but sub the pumpkin for bn squash! Yay ty!

Pumpkin season's here! Celebrate the best time of the year by making this flavorsome pasta 🎃

![pumpkin pasta](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/nzq2ay6mgslbnvuqjgym/1603267568.jpg/w=700)

#### Here's an easy to make delicious vegan weeknight dinner for the pumpkin season!

#### [Click here to view this recipe on our YouTube channel](https://youtu.be/k7deDc58iLA).

#### Serves: 1-2


## Ingredients:
- 90g of Pasta (Gluten-free if desired)
- 2 tbsp of Olive Oil
- 2 tsp of Onion Powder
- 2 tsp of Garlic Powder 
- 1 tsp of Parsley
- Medium-sized Pumpkin (around 250g) or a can of Pumpkin Puree 
- Pasta water 
- 120ml of Plant-based Milk for cooking
- 50g of Kale
- 1 tbsp Salt
- 1 tsp ground Cumin
- 1 tsp Oregano
- 1tsp Paprika
- Black Pepper to taste
- 3 tbsp of Nutritional Yeast Flakes
- Optional topping: 200g grated Vegan Cheese of your choice. I used [Violife's Grated Mozzarella](https://www.abillionveg.com/products/5ea69f939bfea7004dd323e3?utm_source=abillionveg&utm_medium=pumpkin_pasta).

![pumpkin pasta](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/qpjgpiipkcljlkp75shk/1603267567.jpg/w=700)
&nbsp;
## Directions:
#### 1. Cut the pumpkin to pieces and place the pieces on a baking mat.
#### 2. Bake in the oven at 180C/356F for around 30 minutes.

#### **If you're using a can of pumpkin puree skip to these steps**
#### 3. Boil pasta till al dente. Save the pasta water for later.
#### 4. Blend roasted pumpkin to a purée.
#### 5. Heat 2 tbsp of oil in a pan.
#### 6. Add pumpkin puree, spices and reserved pasta water.
#### 7. Add plant-based milk, and simmer for around 4 minutes.
#### 8. Add the kale.
#### 9. Add the cooked pasta.
#### 10. Taste and adjust seasoning. Add more plant-based milk for a creamier base.
#### 11. Add vegan cheese 15-30mins before serving and mix thoroughly.
#### Optional: top vegan cheese and bake it for a baked pasta dish.

### Notes: 
#### For a thinner base, boil your pumpkin instead.
#### Baking the pumpkin pieces would result in a more roasted taste.

![pumpkin pasta](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/dpx1hzacpdvsc2u3e6pg/1603267568.jpg/w=700)


![pumpkin pasta](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nzq2ay6mgslbnvuqjgym/1603267568.jpg/w=700)

#### Here's an easy to make delicious vegan weeknight dinner for the pumpkin season!

#### [Click here to view this recipe on our YouTube channel](https://youtu.be/k7deDc58iLA).

#### Serves: 1-2


## Ingredients:
- 90g of Pasta (Gluten-free if desired)
- 2 tbsp of Olive Oil
- 2 tsp of Onion Powder
- 2 tsp of Garlic Powder 
- 1 tsp of Parsley
- Medium-sized Pumpkin (around 250g) or a can of Pumpkin Puree 
- Pasta water 
- 120ml of Plant-based Milk for cooking
- 50g of Kale
- 1 tbsp Salt
- 1 tsp ground Cumin
- 1 tsp Oregano
- 1tsp Paprika
- Black Pepper to taste
- 3 tbsp of Nutritional Yeast Flakes
- Optional topping: 200g grated Vegan Cheese of your choice. I used [Violife's Grated Mozzarella](https://www.abillionveg.com/products/5ea69f939bfea7004dd323e3?utm_source=abillionveg&utm_medium=pumpkin_pasta).

![pumpkin pasta](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/qpjgpiipkcljlkp75shk/1603267567.jpg/w=700)
&nbsp;
## Directions:
#### 1. Cut the pumpkin to pieces and place the pieces on a baking mat.
#### 2. Bake in the oven at 180C/356F for around 30 minutes.

#### **If you're using a can of pumpkin puree skip to these steps**
#### 3. Boil pasta till al dente. Save the pasta water for later.
#### 4. Blend roasted pumpkin to a purée.
#### 5. Heat 2 tbsp of oil in a pan.
#### 6. Add pumpkin puree, spices and reserved pasta water.
#### 7. Add plant-based milk, and simmer for around 4 minutes.
#### 8. Add the kale.
#### 9. Add the cooked pasta.
#### 10. Taste and adjust seasoning. Add more plant-based milk for a creamier base.
#### 11. Add vegan cheese 15-30mins before serving and mix thoroughly.
#### Optional: top vegan cheese and bake it for a baked pasta dish.

### Notes: 
#### For a thinner base, boil your pumpkin instead.
#### Baking the pumpkin pieces would result in a more roasted taste.

![pumpkin pasta](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/dpx1hzacpdvsc2u3e6pg/1603267568.jpg/w=700)


Creamy Roasted Pumpkin Pasta Recipe

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looks DIVINE 😻 can’t wait to try making it 😋

Looks really good! I’m getting hungry 😋🥰

This look so delicious! I’m gonna try it !

Yuuuuuuumy!! Thx you Chef 👨‍🍳🤤

An animal-free and healthier version of this well-loved dish.

![vegan butter chicken](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/um2xvfpcaaedncxluk4j/1632205201.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Vegan Butter Chicken Recipe by Chef Cynthia Louise**

#### Butter chicken is a ubiquitous dish in Indian restaurants the world over. It’s well-loved for being creamy and tangy -- best eaten with rice or flatbreads.

#### This healthier vegan butter ‘chicken’ recipe is made with potato and carrots in place of chicken. It can also be made with tofu, chickpeas and vegan alternative proteins such as [Like Chicken by Like Meat](https://www.abillion.com/products/like-meat-like-chicken-10028215).

#### To substitute the heavy cream, raw cashews are used, which imparts a slight nutty lift to the overall recipe.

Makes: 4-6 Servings` `  
Total Time: 20 minutes` `  
` `  
**Ingredients**` `  
1 cup raw cashews` `  
500ml water` `  
2 tomatoes, roughly chopped` `  
1 red chili, roughly chopped (Optional)` `   
⅓ cup organic tomato paste` `   
Coconut oil, for frying` `  
1 onion, thinly sliced` `  
4 garlic cloves, finely chopped` `  
2 tbsp sweet paprika` `  
1 cinnamon stick` `  
½ tsp cinnamon powder` `  
1 tsp fennel seeds` `  
6 whole cardamom pods, crushed` `  
½ tsp cayenne pepper` `  
2 tbsp maple syrup` `  
2 tbsp coriander powder` `  
Salt and black pepper, to taste` `  
3 large carrots, cut into bite-size chunks, steamed` `  
3 large potatoes, cut into bite-size chunks, steamed` `  
` `  
**Method**` `  
Add the cashews, water, tomatoes, chili, and tomato paste to your blender. Blend until completely smooth and creamy. Set aside.` `  
` `  
Heat a medium-sized pan over high heat and pour in some coconut oil. Add the onions, garlic, and spices and season with salt and pepper.` `  
` `  
Cook over medium heat for 5 minutes stirring continuously to avoid burning. Reduce the heat to low and cook for 5 more minutes.` `    
` `  
Stir in the creamy cashew sauce and cook for 20 minutes, stirring constantly.` `    
` `  
Add your steamed veggies and allow to cook for 30 more minutes over low heat. Keep stirring to prevent the sauce from sticking to the bottom.` `    
` `  
When the cooking time is up, turn off the heat and allow it to rest before serving.` `    
` `  
Serve with over steamed rice or quinoa.` `    
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/u1shhibtubgnjsho1do5/1632205144.png/w=700)](https://chefcynthialouise.com/)

Try this vegan butter chicken recipe that’s creamy and delicious

This healthy Ferrero Rocher alternative is a vegan treat you need to try!

![Raw Vegan Ferrero Rocher-style Bonbons](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/sljrwgclhetti1epojyr/1627972935.png/w=700)
Photo: [@flouredfingers_ ](https://www.instagram.com/flouredfingers_/?hl=en)

#### **Raw Vegan Ferrero Rocher-style Bonbons by Yuliya Mihaylova**

#### One of my favorite chocolates in the past were Ferrero Rochers, but since they are not vegan, or particularly good for your health, I decided to make my own, healthier version.

#### They are not an exact copy of the original, just inspired by them—these are raw, quick to make and extremely delicious.

*   Makes: Approximately 20-24 bonbons
*   Prep Time: 30 mins
*   Freezer-Friendly: Yes

#### **Ingredients:**

*   270g pitted dates
*   140g coconut shreds
*   2 tbsp unsweetened cocoa powder
*   A small pinch of salt
*   50g baked hazelnuts
*   50g baked macadamia nuts
*   60g vegan dark chocolate (60-70%)

#### **Method**
#### I made two kinds of bonbons—one with hazelnuts and another batch with macadamia nuts in the middle.
#### Macadamia nuts are generally more costly, so if you’re looking for a more budget-friendly option, you can always make these with hazelnuts—both options are just as tasty.
#### Pit all the dates and soak them in warm water for 10 minutes to soften them. 
#### Melt 50-60 grams of dark chocolate using the double boiler method or in the microwave with 15-20 seconds intervals, until it's fully melted and there are no lumps. Be careful not to burn the chocolate.
#### Dip each hazelnut or macadamia nut in the melted chocolate, ensuring that it’s well covered, then transfer it onto a clean plate. Continue until all nuts are well-coated, then place the plate in the fridge for 10-15 minutes or until the chocolate sets completely.
#### Meanwhile, in a blender, put the coconut shreds, cocoa powder and the salt and pulse 1-2 times to combine the ingredients. Drain the water from the dates and place them in the same blender. Pulse for at least 10-15 seconds, just until the dates have been well-combined with the other ingredients. Be sure not to over-blend this as it can lose it’s texture easily.
#### Depending on how well you drained the dates, the mixture might be too dry or too wet. If it's too dry, add 2-3 more soaked dates. If it’s too wet - add some more coconut shreds. You have achieved the right consistency with the mixture when you are able to form small balls from the mixture without it sticking to your hands.
#### In order to have evenly-sized date balls, I used a 1 tbsp measuring spoon to scoop up the mixture. Once you measure out the mixture evenly, put the chocolate covered nut from earlier in the center and form the mixture into a ball using your hands. Continue until you run out of date mixture.
#### Decorate them however you like—I sprinkled over the macadamia ones with some extra cocoa powder and put some extra melted chocolate on top of the hazelnut ones.
#### Put them in the fridge for at least half an hour and then enjoy!

[![Yuliya Mihaylova](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/czjrunycv4hq7wr0izts/1627974235.png/w=700)](https://www.flouredfingers.com/)

Raw Vegan Ferrero Rocher-style Bonbons

Minimal ingredients and toppings to enjoy a simple yet tasty breakfast.

![Vegan French Toast](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/llxc0nonofn96mfzlsxr/1629212582.png/w=700)
Photo: [Chef Cynthia Louise](https://www.instagram.com/chefcynthialouise1/?hl=en)

#### **Vegan French Toast Recipe by Chef Cynthia Louise**

#### Picture this - I was in my studio getting ready to film another recipe when one of the cameramen asked: _What are we making today?_ I was like _not sure_. We had a quick scan around the kitchen and decided to give the classic French toast a crack.
 
#### We looked at each other and I remember thinking: _Hope this works._

#### And boy did it work! It was magnificent!

#### Here’s a tip: Watch the heat on this recipe as the almond meal tends to burn. Cook it slowly and adjust the heat up and down to get it a bit crispy around the edges. The toppings that I use are essential as they make everything come together in a truly tasty, epic way.

#### Report back on my social media with your pics and thoughts on this sweet, yummy goodness.

Makes: 4 Servings` `  
Prep Time: 5 mins` `  
Cooking Time: 15 mins` `  
Freezer-Friendly: No` `  
` `  
**Ingredients:**` `  
1 cup coconut milk or any other plant-based milk you prefer` `  
½ tsp vanilla extract` `  
¼ tsp cinnamon powder` `  
½ tsp allspice` `   
2 tbsp almond meal` `   
4 slices sourdough or gluten-free bread` `  
A pinch of salt` `  
Coconut oil, for frying` `  
` `  
**For The Toppings:**` `  
¼ cup pecans` `  
1 punnet raspberry, sliced` `  
2 tbsp cacao nibs` `  
4 tbsp coconut yogurt` `   
Maple syrup, as much as you like` `   
A pinch of #INSPIRATION` `  
` `  
**Method:**` ` 

Heat a pan on medium-low.` `  
` `  
Whisk together the milk, vanilla and spices and let it steep for 5 minutes.` `  
` `  
Strain, discard spice bits and stir in the almond meal.` `  
` `  
Add the bread slices (one at a time) to the infused milk and allow them to soak the liquid.` `  
` `  
Add a splash of coconut oil to the hot pan and fry the bread slices until golden brown and crispy around the edges on both sides.` `  
` `  
Top with the pecans and raspberries.` `  
` `  
Sprinkle with cacao nibs, drizzle with coconut yogurt and maple syrup and enjoy!` `  
` `  
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/ky6rs6iowqwjdzt0351g/1629212587.png/w=700)](https://chefcynthialouise.com/)

Creamy Roasted Pumpkin Pasta Recipe

Here's an easy to make delicious vegan weeknight dinner for the pumpkin season!

Click here to view this recipe on our YouTube channel.

Serves: 1-2

Ingredients:

Directions:

1. Cut the pumpkin to pieces and place the pieces on a baking mat.

2. Bake in the oven at 180C/356F for around 30 minutes.

If you're using a can of pumpkin puree skip to these steps

3. Boil pasta till al dente. Save the pasta water for later.

4. Blend roasted pumpkin to a purée.

5. Heat 2 tbsp of oil in a pan.

6. Add pumpkin puree, spices and reserved pasta water.

7. Add plant-based milk, and simmer for around 4 minutes.

8. Add the kale.

9. Add the cooked pasta.

10. Taste and adjust seasoning. Add more plant-based milk for a creamier base.

11. Add vegan cheese 15-30mins before serving and mix thoroughly.

Optional: top vegan cheese and bake it for a baked pasta dish.

Notes:

For a thinner base, boil your pumpkin instead.

Baking the pumpkin pieces would result in a more roasted taste.

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