Creamy Vegan Pumpkin Pasta
Ingredients
- 1 C pumpkin purée
- 1/2 C vegetable broth or water
- 1/2 C raw cashews, soaked in hot water for 1 hour or boiled for 10 minutes
- 1 TBSP miso paste
- 1 TBSP lemon juice
- 1/4 C nutritional yeast
- 3 TBSP tapioca flour
- 1 tsp garlic powder
- 1/2 tsp salt and pepper
- 1/2 tsp dried sage
- 1/2 tsp paprika
- 1/2 tsp dried parsley
- pinch of nutmeg
To serve
- 4 servings Palmini linguine, cooked accordingly
- 2 C arugula
- steamed broccolini
- fresh parsley, to garnish
Preparation
Add all ingredients for sauce to a high speed blender and purée until smooth and creamy. Season to taste.
Pour sauce into a medium sauce pan and cook over medium low heat stirring frequently for 2-3 minutes.
Add cooked noodles to sauce and add in arugula. Toss to coat.
Serve hot alongside steamed broccolini with a garnish of fresh parsley.
Tips
This sauce can be used with any pasta or vegetables of choice.
