Creamy Pumpkin and Sage Pasta with Mushrooms, Greens + Hemp
Chef & legend Jade Woodd
Any secret for wonderful salad dressing?
Whipped tahini. Basically, that’ll transform anything in life. Hulled tahini, fresh lemon juice, a little water and a pinch of salt. I’m addicted.
What does wellness mean to you?
Wellness means a lot of things for me, and it’s ever-changing. At the moment, it is about feeling balanced across the whole spectrum—eating foods that nourish me, moving my body in the right ways and spending my time wisely. It’s being productive when I need to be and also being slow and present, sleeping soundly and stopping to smell the roses.
1 large pumpkin wedge (¾-inch thick), skin on
1 brown onion
4-6 cloves garlic
½ cup cashews, soaked in hot water for
¼ cup nutritional yeast
½-1 cup vegan stock
Small handful of fresh sage leaves, chopped finely
Good few pinches of nutmeg
1 tbsp tapioca starch (optional, just for thickening sauce)
Salt and black pepper, to taste
Preheat oven to 355°F. Roughly cut pumpkin into cubes and wedge the onion. Place pumpkin, onion and peeled garlic cloves on a baking tray (with olive oil or a nonstick mat) and bake for 20-25 mins, or until soft and delicious. Add cooked vegetables to a high-speed blender. Drain cashews and add to the blender, along with remaining ingredients. Blend for 1-2 minutes or until completely smooth. Cook your pasta per package instructions. Once water is boiling, add sauce to a saucepan and heat over a medium flame, whisking throughout. This will allow the sauce to thicken (and whisking will stop any clumps from forming). Serve while hot (or serve cold the next day at the beach), with sautéed mushrooms, greens and hemp hearts.