Creamy pumpkin pasta with sage butter

Name: Protein Packed Enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 500 gr Gehakt; 8 (volkoren) Tortillas; 1 blik Tomatenblokjes; 2 teentjes Knoflook; 2 Paprika's; 1 Ui; Geraspte Kaas; 1 blikje Mais; 200 gr Creme Fraiche; 4 tbsp The Spice Club Mexican

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ingredients

4 Persons

1 kg Pumpkin (cubes)
6 cloves of garlic
1 red onion
1 tsp The Spice Club smoked paprika
1 red pepper
1 tbsp tahini
3 tbsp olive oil
1 lemon
250 ml oat milk
180 g pasta (of your choice)
50 g butter
4 tsp The Spice Club sage
1 tsp The Spice Club chili flakes

preparation

Preheat the oven to 200°C. Peel the butternut squash, remove the seeds and cut the flesh into cubes. Cut the red onion into thin slices and chop the garlic finely.
Place the diced butternut squash, onion and garlic on a baking sheet. Drizzle with olive oil, sprinkle with the smoked paprika and season with salt and pepper. Roast in the oven for 25-30 minutes, until the vegetables are soft and lightly browned.
In the meantime, cook the pasta according to the instructions on the package.
Heat the vegan butter in a large saucepan over medium heat. Add the red pepper, sage and chili flakes and fry briefly until fragrant.
Add the roasted butternut squash, garlic and onion to the pan. Squeeze the lemon and add the juice, together with the tahini and oat milk. Simmer until everything is heated through and the sauce has thickened slightly.
Drain the cooked pasta and add to the sauce. Stir well until the pasta is evenly coated.
Serve the pasta with sage butter immediately. If desired, garnish with extra fresh herbs and a pinch of chili flakes. Enjoy your meal!