Cheesy Pumpkin Pasta Bake
Ingredients
- 500g pumpkin, skin and seeds removed and diced
- 1 cup cashews
- 1 cup of coconut milk
- 1 tsp garlic granules
- 1 tsp smoked paprika
- 1 tsp stock powder
- 1/2 tsp salt
- 1/2 cup nutritional yeast
- 1 tsp apple cider vinegar or lemon juice
- 750g whatever-you've-got short pasta.
- to serve; a handful of fresh parsley, finely chopped.
- if making the second day (optional) bake
- 1/2 cup grated cheese
- 1 cup sautéed mushrooms, spinach or lightly cooked peas.
Preparation
Bring a 5L pot of water to the boil, then add 1 tsp of salt. Cook pasta as per packet instructions
Meanwhile, bring a smaller pot of water to the boil, and add 1/2 tsp salt. Add pumpkin and cook for 20 minutes. Add cashews, and cook a further 5 minutes, then drain and add to a blender with milk, garlic, paprika, salt, stock powder, nutritional yeast and vinegar/lemon juice. Blend until very creamy
Drain cooked pasta and stir through the sauce. Serve between 6 people, or if you have a smaller family, reserve what you don't eat and place in the fridge
The following day: add pasta to a baking tray. Add veggies and cheese and bake 20-30m
If making the second day (optional): bake 1/2 cup grated cheese, 1 cup sautéed mushrooms, spinach or lightly cooked peas