Miso pumpkin pasta

Miso pumpkin pasta is a simple yet satisfying meal. The creamy pumpkin comes together very easily and does not require a blender. Naturally vegan.

300 g / 10 oz pasta (GF if needed)
500 g / 2 cups mashed cooked pumpkin (I used ½ medium butternut pumpkin)
2 tbsp / 30 ml olive oil
3 tbsp white / shiro miso paste
½-1 tsp sambal oelek or other chilli paste or chilli flakes
1 tbsp rice wine vinegar
3 tbsp smooth almond butter*
black pepper, to taste
2 tbsp almond flakes, optional
1 tbsp high smoke oil (I used rice bran oil), optional
100 g / 3.5 oz kale, optional
3-4 garlic cloves, diced finely

View the full recipe at Lazy Cat Kitchen →