Danielle Keith
Vegan Cashew Cream Pumpkin Pasta
This seasonal, comforting vegan pumpkin pasta comes together quickly for an easy weeknight dinner.
September 11, 2024
Cauliflower, cashew cream, and pumpkin lend velvety smoothness to this easy pasta recipe. Switch it up from HealthyGirl Kitchen by placing the finished pasta in a casserole dish, topping with breadcrumbs, and broiling for a crispy, crunchy addition.
What you need:
1 (16-ounce) box penne pasta, cooked according to package directions
2 cups cauliflower
½ cup raw cashews
2 cups cooking liquid, saved from boiling cauliflower and cashews
1 cup pumpkin purée
¼ cup nutritional yeast
1½ teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
4 fresh sage leaves, thinly sliced
What you do:
- Bring a large pot of water to a boil and add cauliflower and cashews. Boil about 10 minutes, until soft. Set pot aside.
- In a high-speed blender, add cauliflower, cashews, cooking water, pumpkin purée, nutritional yeast, salt, pepper, and garlic powder. Blend until completely smooth.
- 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.
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