Creamy Pumpkin Pasta
It’s October and the pumpkin recipes are everywhere you look. I saw several for a creamy pumpkin pasta that sounded so delicious, but, they were all dairy (inflammatory for many people) or used processed non-dairy cheese products. I wanted to come up with a recipe that I could throw together in a few minutes with nutrient dense, whole food ingredients that are staples in my house. It turns out you don’t need any of those things to make this taste AMAZING! I updated this recipe and used the newest version for our October Fall Favorites Class in 2021! I know you will love the addition of the toasted hazelnuts and the even cheesier sauce!
Ingredients:
1 can organic pumpkin (canned or fresh roasted, not sweetened)
1 cup raw cashews, soaked
2 Tbsp. nutritional yeast
1-2 garlic cloves
½ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. kosher salt
Pepper to taste
A pinch of cayenne (optional)
1 cup organic vegetable stock
2 Tbsp. sage, finely chopped
¼ cup Toasted hazelnuts, chopped for garnish
Vegan Parmesan
Directions:
Soak cashews in filtered water for 2 hours to overnight. Rinse and add to blender.
Toast hazelnuts in a dry pan over medium heat until beginning to turn golden. Remove from pan to cool. Chop.
Add pumpkin, nutritional yeast, garlic, dry seasoning, 1 tbsp. fresh chopped sage and stock to blender. Cayenne is optional.
Start blending at low speed until all chunks are broken up, then increase speed and puree until creamy, adding more stock one tablespoon at a time if needed to get to the desired consistency.
Taste. Add salt, pepper, nutmeg, and cayenne to taste.
In the meantime, prepare your favorite pasta, be it wheat, bean, or veggie. Toss hot pasta with sauce, thinning with pasta water if needed. Top with fresh sage and toasted hazelnuts.