Creamy Vegan Pumpkin Pasta
This creamy, cozy autumnal pumpkin pasta is going to be the new family favorite. Bring it to Thanksgiving!
Servings 6
Calories 372kcal
Cost $8
Ingredients
- 16 oz pasta I used penne
- ½ cup cashews raw
- 2 cups cauliflower fresh or frozen florets
- 2 cups cooking liquid save this from boiling cauliflower and cashews
- 1 cup pumpkin puree
- ¼ cup nutritional yeast
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- fresh sage for garnish
Instructions
- Cook pasta according to box instructions and set aside.
- Bring a pot of water to a boil and add the cauliflower and cashews. Cook for about 10 minutes, until soft, then strain.
- Add the cauliflower, cashews, cooking water, pumpkin puree, nutritional yeast, salt, pepper, and garlic into a high speed blender like a Vitamix. Blend until completely smooth!
- Stir the pumpkin sauce into pasta, top with fresh sage ribbons and serve hot off the stove!
Notes
- Use gluten-free noodles to make this dish gluten-free.
- Baked Pasta Version: pour the pasta and sauce mixture into a casserole dish and add breadcrumbs on top. Put under the broiler for 5-10 minutes.
- Store noodles and pasta sauce leftovers separately. Mix together and then reheat when ready to eat.
Nutrition
Calories: 372kcal | Carbohydrates: 66g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 600mg | Potassium: 470mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6357IU | Vitamin C: 18mg | Calcium: 40mg | Iron: 3mg
