Homemade Vegan Carnival Squash and Cashew Cheese Tortelloni !
I was inspired by a post over at Luminous Vegans to make my own stuffed pasta!
I roasted some Carnival Squash to make my filling for the pasta.
I made a quick cashew cheese to mix in with the roasted squash. I used two cups of soak cashews, 2 tablespoons fresh lemon juice, 1 teaspoon salt, 2 tablespoons nutritional yeast, about 4 tablespoons soy milk and 2 diced jalapenos. I used my blender to mix that together. Then I used one cup of the cashew mixture and combined it with two cups of the roasted squash. And there’s your filling!
For my pasta dough I used two cups unbleached flour, one teaspoon salt and about 1/3 cup water. The jalapenos weren’t as hot as I was hoping so I added two teaspoons cayenne powder to my dough. I must be immune to heat because I couldn’t taste the cayenne at all! Next time I will used habaneros!
My original plan was to make ravioli. They aren’t very pretty so I then started to make tortellini. These are technically TORTELLONI since they are bigger than the traditional sized tortellini. I looked that up…I’m Polish and German…I don’t know THAT much about pasta 🙂
The tortelloni is much prettier than the ravioli!
I gave the finished pasta a quick 3 minute boil.
And then I pan fried them in a little butter to give them a bit of a crunch. Overall this recipe was a success! The filling could use a little more salt and more spicy heat too! Happy pasta making!
Categories: Homemade, Vegan Food
Tags: carnival squash, cashew, cashew cheese, food, food is fun!, homemade, pasta, pumpkin, ravioli, squash, tortellini, tortelloni, vegan