Cooked pumpkin and fresh efirin/nchanwu quickly
combine to make a savory sauce that will digest easily with your favorite
high-quality pasta. Serve with a sprinkling of nutritional yeast, if desired,
to add an extra “cheesy” flavor to this comforting meal.
INGREDIENTS:
·
1
teaspoon olive oil
·
1 onion
·
chopped
3 cloves garlic, minced
·
1-3⁄4
cups pumpkin puree
·
1
cup Homemade Almond Milk (see accompanying recipe)
·
1
tablespoon minced fresh nchanwu/efirin leaves
·
1-1⁄2
teaspoons salt
·
1
pack gluten-free pasta
·
Nutritional
yeast, for garnish (optional)
DIRECTIONS:
ı. Heat oil in a skillet over medium heat.
Add the onion and sauté until tender, 8 to ı0 minutes. Add the garlic and sauté
until fragrant, about ı minute.
2. Transfer the onion and garlic to a
high-speed blender and add the pumpkin puree, almond milk, nchanwu, and salt.
Blend until completely smooth and set aside.
3. Prepare the pasta according to the package
directions, then drain and return the pasta to the pot over medium heat. Add in
the pumpkin sauce and stir well, until the pasta and sauce are hot. Serve
immediately, with a sprinkling
of nutritional yeast on top.
of nutritional yeast on top.
Homemade Almond Milk
This is a nondairy milk I use often as its
neutral flavor works well in a variety of recipes. Because the pulp is strained
out of the milk, it can be considered neutral for digestion purposes, but it
still maintains plenty of nutrition from the almonds, including their
monounsaturated fats, which have been associated with a reduced risk of heart
disease.
INGREDIENTS:
·
1
cup almonds, soaked overnight, drained, and rinsed well
·
4
cups water
DIRECTIONS:
ı. Combine the almonds and water in a high-
powered blender and blend until the almonds are completely broken down.
2.
Strain through a ‘cheesecloth’/akamu bag and store the milk in a sealed
container in the refrigerator for up to ı week. Natural separation may occur,
so shake well before each useDr Dileem
The Likita Bokanturai
Kano Nigeria
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