Creamy pasta with sunflower seed cream

I already feel that this creamy and delicious pasta will be my summer hit! I've made it several times already and it delivers every time. It is juicy, creamy, filling and very easy. The only cooking you need to do is boil the pasta and fry the carrot peels for a couple of minutes. Sunflower seed cream is brilliant, because the seeds are much more cheaper than cashews for example and people with nut allergies can also eat this tasty dish. And you don't need to cook the sauce! So it is healthier too and super easy. And there's also tons of variations to this dish - try adding some more vegetables or mushrooms or a couple of handfuls of fresh spinach to make a green pasta. Feel free to experiment! Here's my simple version:




3-4 people

• 250 g pasta (I used big paccheri pasta but I recommend something smaller)
• 150 g sunflower seeds (peeled)
• 3 carrots
• 2 ripe tomatoes
• 2 tsp vegan poultry seasoning or some salt
• 2 Tbsp soy sauce
• 200 ml water
• a little bit of salt, ground black pepper and some oil
• (fresh basil)

Boil the sunflower seeds for 15 minutes or soak them for a couple of hours. Drain, pour them in a bowl along with the vegan poultry seasoning, soy sauce and water and blend until smooth. Taste and add some salt or soy sauce if needed. Boil the pasta al dente. In the meantime wash the carrots and peel them with a vegetable peeler until you have a bowl full of carrot peels and almost no carrots left :) Pour a couple of tablespoons of oil in a hot pan and cook the carrot peels with a little bit of salt and ground pepper for a couple of minutes. Drain the pasta and mix it with sunflower seed cream, chopped tomatoes and fried carrot peels. Garnish with fresh basil if you want. Serve right away!