Creamy Vegan Ham Pumpkin Fettuccine
Creamy Vegan Ham Pumpkin Fettuccine
300ml Corn Soy Milk (soy bean 1 ½ tbsp, corn kernels ½ cup)
250g Diced pumpkin
2cm Vegetarian Ham (original flavour)
200g or suit Fettuccine
Salt ½ tsp for Fettuccine, 1 tsp for sauce
Water 1.5 litre to 2 Litres for Fettuccine, 1 Litre to make corn soy milk
1. Recommend to use corn soy milk. Corn soy milk can be made with soy milk maker.
2. The corn, soy and water ratio allow the super creamy taste feeling.
3. Soak soy beans overnight for better taste experience.
4. Defrost vegan ham from the freezer in the fridge beforehand.
5. Dice fresh pumpkin or use frozen diced pumpkin from supermarket.
6. At sauce cooking, reduce heat when corn soy milk is boiled.
7. It doesn’t take long to cook the sauce. Keep watching until it is done.
8. Fettuccine (step B) and the sauce (step C) may be cooked at the same time.
9. Add salt to cook fettuccine may let the fettuccine tasty and blend with the sauce and vegetables.
10. Use the right vegan ham may boost your tasting experience.
11. Creamy Vegan Ham Pumpkin Fettuccine can be enjoyed right after cooking or after cool down for 5 to 10 minutes.
A. Make Corn Soy Milk.
1. Soak the soy beans overnight.
2. Wash the soy beans together with the corn kernels.
3. Put the soy beans and corns into the soy milk maker.
4. Add 1 litre of water into the soy milk maker.
5. Close the lid.
6. Plug in the power.
7. Choose “Premium soy milk”.
8. Press “Start”.
9. Corn soy milk will be ready in half an hour.
B. Cook Fettuccine.
1. Add 1.5 to 2 litres of water into a pot. (Fettuccine pot)
2. Heat the pot and bring it to boil.
3. Add ½ tsp of salt into the fettuccine pot.
4. Once the pot is boiled, start to add fettuccine.
5. In order to prevent them stick to each other, add fettuccine stick by stick.
6. Once the pot is boiling after adding fettuccine, open the lid and leave it open.
7. Keep it boiling for 20 minutes.
8. Stir occasionally.
9. In 20 minutes, turn off the heat.
10. Fettuccine is ready.
C. Cook the sauce.(Sauce may be cooked while Fettuccine is being cooked.)
1. Dice the vegan ham.
2. If we are using fresh pumpkin, we also need to dice the fresh pumpkin.
3. Heat another pot.
4. Add diced pumpkin.
5. Add vegan ham.
6. Give them a stir. Add one tea spoon of salt.
7. Stir the vegetables and salt.
8. Add 300ml of corn soy milk.
9. Bring them to boil.
10. Once the pot is boiled, reduce heat to medium low.
11. Cook until pumpkin starts to melt.
12. When the pumpkin starts to melt, turn of the heat.
13. Sauce is ready.
D. Serve
1. Transfer fettuccine (from step B) into a bowl.
2. Scoop the sauce (from step C) on top of the fettuccine.
3. Enjoy.
