Pumpkin Plant Based Pasta Sauce
Ingredients
- 1/2 cup soaked raw cashews
- 1/2 cup unsweetened almond milk
- 1/4 cup pumpkin
- 1 tsp garlic
- 1 tsp cinnamon
- 1/2 tsp black pepper
- sprinkle of salt to taste
Preparation
Soak 1/2 cup raw cashews in water overnight to soften them.
In a food processor or blender, combine all the ingredients and blend until smooth.
If the sauce is too thick, add more almond milk gradually to achieve desired consistency.
Serve the sauce over cooked chickpea pasta, and optionally add sautéed kale and seasonings for extra flavor.
