Squash Cream Spaghetti & Truffle Breakings

Squash Cream Spaghetti & Truffle Breakings
Cooking Time: 10 minutes
Recipe Category: Vegan cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 2

A creamy, gluten-free, plant-based dish with the aroma of autumn and the elegance of truffle. This recipe blends the natural sweetness of pumpkin with the depth of truffle, finished with a hint of spice and freshness. It’s a perfect seasonal meal that’s light, rich in protein, and ready in under 30 minutes.

  • Keywords:
  • chickpea spaghetti,
  • truffle
Nutritional values spaghetti
  • Calories: ~560 kcal
  • Protein: ~26 g
  • Carbohydrates: ~42 g
  • Fat: ~28 g
  • Fiber: ~10 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the squash cream spaghetti & truffle breakings

100 g pumpkin purée
100 g coconut milk
Salt
10 g nutritional yeast
30 g truffle brisura
Black pepper
½ tsp ground ginger
200 g chickpea spaghetti
Fresh coriander

Step-by-step to make the squash cream spaghetti & truffle breakings

  1. Cook the spaghetti al dente and set aside.
  2. Blend the pumpkin purée with coconut milk, nutritional yeast, salt, ginger, and black pepper to taste.
  3. Transfer the mixture to a pan and cook over medium heat for a few minutes.
  4. Add the spaghetti, turn off the heat, and stir well for a couple of minutes.
  5. Plate and top with truffle brisura, freshly ground black pepper, and chopped coriander.

Total preparation time: 28 minutes

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