Cashew Cream Pumpkin Pasta
Main
Vegan Verified
This seasonal, comforting vegan pumpkin pasta comes together quickly for an easy weeknight dinner.
Ingredients
- 1 cooked (16-ounce) box penne pasta according to package directions
- 2 cup cauliflower
- 1/2 cup raw cashews
- 2 cup cooking liquid saved from boiling cauliflower and cashews
- 1 cup pumpkin purée
- 1/4 cup nutritional yeast
- 1/2 teaspoon salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 4 sliced, fresh sage leaves thinly
Nutrition
4 servings
380
calories
12g
protein
52g
carbs
16g
fat
5g
fiber
Instructions (click to mark complete)
1
Bring a large pot of water to a boil and add cauliflower and cashews
Bring a large pot of water to a boil and add cauliflower and cashews. Boil about, until soft. Set pot aside.
2
In a high-speed blender, add cauliflower, cashews, cooking water, pumpkin purée, nutritional yeast, salt, pepper, and garlic powder
In a high-speed blender, add cauliflower, cashews, cooking water, pumpkin purée, nutritional yeast, salt, pepper, and garlic powder. Blend until completely smooth.
3
Into large pot over low-medium heat, add pumpkin sauce and pasta, and stir until well coated
Into large pot over low-medium heat, add pumpkin sauce and pasta, and stir until well coated. Top with fresh sage ribbons and serve warm.
Original source: https://vegnews.com/recipes/vegan-cashew-cream-...