Description
Vegan Cashew Cream Pumpkin Pasta a silky, plant-based pasta that celebrates the flavors of fall with roasted pumpkin and cashew cream.
Ingredients
- 5 cups fresh pumpkin, peeled and cubed
- 3 tablespoons olive oil
- 1 pound pasta (penne or rigatoni)
- ¾ cup raw cashews
- 3 tablespoons nutritional yeast
- 2 tablespoons pure maple syrup
- 1½ tablespoons Dijon mustard
- 1 teaspoon white miso paste
- 1 teaspoon smoked paprika
- ¾ teaspoon ground cumin
- Juice of 1 large lemon
- 1¾ cups unsweetened plant milk
- Salt and black pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- Toss cubed pumpkin with olive oil and salt. Roast for 22-25 minutes until tender and golden.
- Cook pasta according to package directions until just shy of al dente. Reserve ½ cup pasta water before draining.
- Blend cashews, nutritional yeast, maple syrup, mustard, miso paste, paprika, cumin, lemon juice, and plant milk until smooth.
- Add roasted pumpkin to blender and blend until creamy.
- Combine drained pasta with pumpkin sauce in the pot over medium heat. Add pasta water as needed for desired consistency.
- Simmer 2-3 minutes, stirring gently. Season with salt and pepper.
- Serve immediately, garnished with fresh herbs.
Notes
- Sauce can be made up to 4 days ahead and stored refrigerated
- Freeze sauce in ice cube trays for up to 3 months
- Substitute tahini and extra salt if miso paste unavailable
- Prep Time: 15 minutes
- Cook Time: 25 minutes