I bought these a few years ago (though they may have been the ones from Aldi) and I was really upset with the texture.
I thought they would be amazing and hold a lot of sauce. Instead they cooked so oddly, and we’re mush and al dente simultaneously. Trying to drain the water out of them required some hefty colander shaking which made them break apart more. To say the least I was pretty disappointed. I cook a lot of dry pasta and love seasonal ones from Aldi and Trader joes. I’ve never had another pasta give me this issue. Just pumpkin shapes.
I just want to know how people get them to cook evenly.
LimitExtra7161
You can make a sauce with garlic, onion, tomato, oregano and other things you like and cook a pumpking till it’s very soft then puree it on tomato sauce you made. It’ll be a creamy pumpkin but still with that mild flavor of tomato sauce and since it’s more creamy and heavier because of the pumpkin you can either fill each pasta with it and oven it or you can just put the two together and mix well, some of the sauce will fll the pasta probably. I really recommend using black pepper, indian clove, lemon pepper if you like and want to maintain the more yellowish color on the cream. If you have a processor or mixer, i highly recommend that you use it to puree the whole thing together and get a more homogeneous sauce.
fernon5
Greens, garlic, vegan parm or dollops of vegan ricotta. Lemon zest. Keep it simple with these pretty little guys!
Anfie22
Cook it
Cranky70something
Umm…eat it?
Seriously, I’d have to know the protein content before answering that question.
A cheezy cream sauce comes to mind, but as many vegan cheezes lack much protein, you can blend some soft silken tofu into the sauce. Maybe serve with chopped nuts on top with a salad or roasted veg side dish.
If you’re not into a cream sauce right now, you could just serve it with roasted vegetables and vegan butter, with a sprinkling of fake cheese and nuts on top.
callmepbk
They are so cute!!! Awwwwww
EnvironmentalSinger1
They fall apart unfortunately and the texture is so off…smoosh and grainy.
mangogorl_
With tomato sauce, with pesto, with veg and olive oil, in a pasta salad!
LifeIsNotHarmless
Butternut squash pesto
jendoesreddit
I like mixing them with hummus and roasted vegetables. Lil balsamic on top.
13 Comments
[deleted]
I know you’re not into a cream sauce, but I always do a pumpkin cream sauce with tempeh sausage crumbles! These are just so cute!
Isa Chandra’s Pumpkin Sage Pasta bake — one of my absolute favorites.
[https://veganexperimentation.blogspot.com/2009/12/pumpkin-baked-ziti-with-caramelized.html](https://veganexperimentation.blogspot.com/2009/12/pumpkin-baked-ziti-with-caramelized.html)
I bought these a few years ago (though they may have been the ones from Aldi) and I was really upset with the texture.
I thought they would be amazing and hold a lot of sauce. Instead they cooked so oddly, and we’re mush and al dente simultaneously. Trying to drain the water out of them required some hefty colander shaking which made them break apart more. To say the least I was pretty disappointed. I cook a lot of dry pasta and love seasonal ones from Aldi and Trader joes. I’ve never had another pasta give me this issue. Just pumpkin shapes.
I just want to know how people get them to cook evenly.
You can make a sauce with garlic, onion, tomato, oregano and other things you like and cook a pumpking till it’s very soft then puree it on tomato sauce you made. It’ll be a creamy pumpkin but still with that mild flavor of tomato sauce and since it’s more creamy and heavier because of the pumpkin you can either fill each pasta with it and oven it or you can just put the two together and mix well, some of the sauce will fll the pasta probably. I really recommend using black pepper, indian clove, lemon pepper if you like and want to maintain the more yellowish color on the cream. If you have a processor or mixer, i highly recommend that you use it to puree the whole thing together and get a more homogeneous sauce.
Greens, garlic, vegan parm or dollops of vegan ricotta. Lemon zest. Keep it simple with these pretty little guys!
Cook it
Umm…eat it?
Seriously, I’d have to know the protein content before answering that question.
A cheezy cream sauce comes to mind, but as many vegan cheezes lack much protein, you can blend some soft silken tofu into the sauce. Maybe serve with chopped nuts on top with a salad or roasted veg side dish.
If you’re not into a cream sauce right now, you could just serve it with roasted vegetables and vegan butter, with a sprinkling of fake cheese and nuts on top.
They are so cute!!! Awwwwww
They fall apart unfortunately and the texture is so off…smoosh and grainy.
With tomato sauce, with pesto, with veg and olive oil, in a pasta salad!
Butternut squash pesto
I like mixing them with hummus and roasted vegetables. Lil balsamic on top.