Vegan Cashew Cream Pumpkin Pasta

Cauliflower, cashew cream, and pumpkin lend velvety smoothness to this simple pasta recipe. Swap it up from HealthyGirl Kitchen by inserting the completed pasta in a casserole dish, topping with breadcrumbs, and broiling for a crispy, crunchy addition.  

What you want:

1 (16-ounce) field of penne pasta, cooked based on bundle instructions
2 cups cauliflower
½ cup uncooked cashews
2 cups cooking liquid, saved from boiling cauliflower and cashews
1 cup pumpkin purée 
¼ cup dietary yeast
1½ teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
4 recent sage leaves, thinly sliced

What you do:

  1. Carry a big pot of water to a boil and add cauliflower and cashews. Boil for about 10 minutes, till delicate. Set pot apart. 
  2. In a high-speed blender, add cauliflower, cashews, cooking water, pumpkin purée, dietary yeast, salt, pepper, and garlic powder. Mix till utterly easy. 
  3. Into massive pot over low-medium warmth, add pumpkin sauce and pasta, and stir till nicely coated. Prime with recent sage ribbons and serve heat.
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