Uploaded March 2024 | Updated September 2026, 2 weeks ago
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Discount Codes:
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Serves 4
Pumpkin sauce:
1/2 small butternut pumpkin (roughly 2 cups), peeled and diced
1 large carrot (roughly 1 cup), diced
5-6 garlic cloves, peeled
1 small brown onion, quartered
600ml soy milk
1 tsp vegetable stock powder
Salt and pepper
1 tsp paprika
1 tsp chilli flakes
1 tsp onion powder
1/3 cup nutritional yeast
1/2 lemon juiced
Olive oil
Cheezy Walnut Topping:
1/4 cup walnuts
3 tbsp nutritional yeast
Pinch of salt and pepper
1/4 tsp onion powder
Other:
4 servings of pasta of choice
Fried sage leaves
1. Preheat oven to 200°c and line a baking tray with baking paper. Add the pumpkin, carrot, garlic and onion on the tray, add a light drizzle of olive oil and a pinch of salt. Toss to combine. Place in oven to cook for 30-40 mins until golden/tender.
2. When the vegetables are nearly ready cook the pasta according to package instructions. Once vegetables are ready, allow to cool for 5 minutes.
3. Add the walnut topping ingredients to a small blender jug and pulse until fine.
4. Add the vegetables, soy milk, nutritional yeast, lemon, salt, pepper and seasonings to a high speed blender, blend on high until creamy. Note: I prefer to start with half the soy milk and add the remaining as I go (it’s forgiving this way especially if you’re using more or less pumpkin/carrot in it.
5. Pour the sauce into a pan over medium heat, add the pasta and combine. Serve with the walnut topping and sage leaves.
#began #plantbased #asmrfood #pasta
🌱 Recipe eBooks: payhip.com/tessbegg
✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
🦋 Buy my clothes on my Depop: depop.com/tessbegg
Discount Codes:
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Serves 4
Pumpkin sauce:
1/2 small butternut pumpkin (roughly 2 cups), peeled and diced
1 large carrot (roughly 1 cup), diced
5-6 garlic cloves, peeled
1 small brown onion, quartered
600ml soy milk
1 tsp vegetable stock powder
Salt and pepper
1 tsp paprika
1 tsp chilli flakes
1 tsp onion powder
1/3 cup nutritional yeast
1/2 lemon juiced
Olive oil
Cheezy Walnut Topping:
1/4 cup walnuts
3 tbsp nutritional yeast
Pinch of salt and pepper
1/4 tsp onion powder
Other:
4 servings of pasta of choice
Fried sage leaves
1. Preheat oven to 200°c and line a baking tray with baking paper. Add the pumpkin, carrot, garlic and onion on the tray, add a light drizzle of olive oil and a pinch of salt. Toss to combine. Place in oven to cook for 30-40 mins until golden/tender.
2. When the vegetables are nearly ready cook the pasta according to package instructions. Once vegetables are ready, allow to cool for 5 minutes.
3. Add the walnut topping ingredients to a small blender jug and pulse until fine.
4. Add the vegetables, soy milk, nutritional yeast, lemon, salt, pepper and seasonings to a high speed blender, blend on high until creamy. Note: I prefer to start with half the soy milk and add the remaining as I go (it’s forgiving this way especially if you’re using more or less pumpkin/carrot in it.
5. Pour the sauce into a pan over medium heat, add the pasta and combine. Serve with the walnut topping and sage leaves.
#began #plantbased #asmrfood #pasta
