Creamy Squash Carbonara with Roasted Oyster Mushrooms and Pine nuts

By: Chef Grace Chua

Squash is a fruit (that is mainly cooked like a vegetable). It is low in calories but high in vitamins and minerals. In the world today, Squashes are incorporated into different dishes that we find around us, such as deserts, soups, salads, main dishes, and plenty more.

More recipes are created by cooks that include squash in their meals because of the continuous discoveries about its benefits. It is said that it helps regulate blood pressure, reduces the risk of cancer. Squash contains antioxidants that protect against eye problems, prevents and control diabetes; and the list goes on. All these, motivated me to create a dish where the main star is a Squash! Not only that, a squash dish that is Vegan, too. Just imagine the many benefits this will bring to people.

The Vegan dish I prepared is Squash Carbonara with roasted oyster mushroom and pine nuts. All ingredients used are meat-free and it is just as flavorful and nutritious as a meat dish. The dish starts off as pieces of squash are puréed and combined with cashew milk. This transforms the flesh of the squash into a silky, delicious pasta sauce. Topped with Vegfuzion bacon, freshly chopped parsley, roasted pine nuts, vegan parmesan, and chili flakes, served with roasted oyster mushrooms on the side. It is a dish that is all about health and comfort. Take my word for it, this dish will surely satisfy and surprise your appetite to a point that you won’t even notice your craving for more! Instagram: chefgraciegourmet

Ingredients:

2 tbsp. Olive oil

3 cloves of Garlic (minced)

1 whole medium sized white Onion (finely chopped)

4 pcs. Vegan Sausage (sliced diagonally)

(by: VegFuzion)

8 to 10 pcs. Oyster mushroom (roughly chopped)

1 pc Zucchini (small diced)

1 tbsp. Nutritional Yeast

2 tsp. dried Basil

1/2 tsp. dried Thyme

1/2 tsp. ground Cumin

1/2 cup Pasta Water

1 cup puréed oven roasted squash

1 cup Cashew Milk

1 cup Coconut cream

Salt and Pepper to taste

250g pasta

Toppings:

3 to 4pcs.Vegan Bacon

(by: VegFuzion)

chopped Parsley

Chili Flakes

Vegan Parmesan

Roasted Pine nuts

Procedure:

     1.  Bring a large pot of salted water to a boil and

           cook the pasta until aldente according to

           package directions, stirring occasionally.

           Drain well making sure to set aside 1 cup of

           pasta water.

     2. Chop Vegan bacon into small pieces, Fry in olive

           oil then sprinkle over some salt, cook until crispy.

           Remove from the heat then drain the grease on a

           paper towel lined plate. Set aside as you will use

           this for toppings later.

     3.  Meantime, roast squash halves in oven for about

           45 mins at 195 degrees Celsius. Scoop the meat off

           the squash, throw it in a food processor (or you can

           use a handheld blender) then add 6 tbsp. of cashew

           milk for that extra creaminess. Blend until it has a

           smooth texture. Set aside.

     4.  Start roasting your oyster mushrooms in the same

           oven for about 10 mins. Drizzle with olive oil and

           add about a pinch of salt and pepper then set aside.

     5.  Heat olive oil in a large skillet over medium

           heat. Sauté garlic and onion. Add the vegan

           sausage, chopped oyster mushrooms and sauté

           until sausage and mushrooms are cooked.

     6.  Next, add the sliced zucchini and continue tossing

           all the ingredients together. Add the nutritional

           yeast, dried basil, thyme and cumin. Mix and pour

           in the reserved pasta water, cover for a minute.

     7.  Stir in the puréed oven roasted squash, cashew

           milk and coconut cream. Continue mixing until

           you reach your desired consistency. Season with

           salt and pepper to taste.

     8.  Toss in the cooked pasta. Serve while warm and

           add the toppings on top together with the roasted

           oyster mushrooms on the side.

*optional: You can squeeze a slice of lemon, for that extra kick in your dish!