Ingredients
Scale
- 1 ¾ cups (200g) butternut pumpkin, roughly chopped
- Extra virgin olive oil, as needed
- 1 medium-size brown onion, roughly chopped
- 3 cloves garlic, peeled but whole
- 1 cup (130g) raw cashews, soaked in water for at least 2 hours
- ½ cup (125mL) dairy-free milk
- ½ cup (125mL) vegetable broth (or more milk)
- ¼ cup nutritional yeast
- Generous pinch of salt and pepper
- 2 servings pasta or ravioli, gluten-free if needed, cooked according to package instructions
- ¼ cup (30g) walnuts
- Fresh sage leaves
- Extra virgin olive oil, for sautéing
Instructions
- Preheat oven to 350°F (180°C).
- Spread chopped pumpkin on a baking tray, drizzle with olive oil, and bake for 15 minutes.
- Add onion and garlic to the tray and continue baking for another 10 minutes.
- Transfer roasted ingredients to a blender, add cashews, dairy-free milk, vegetable broth, nutritional yeast, salt, and pepper.
- Blend until smooth and creamy, adjusting with more liquid if necessary.
- Pour sauce over cooked pasta and mix gently.
- In a frying pan, heat olive oil, add walnuts and sage, sauté for about 5 minutes.
- Sprinkle walnut and sage mixture over the pasta and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure cashews are soaked adequately for a creamy sauce.
Adjust garlic quantity based on personal preference.
Seasonal pumpkin varieties add extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Blending
- Cuisine: Vegan
Nutrition
- Calories: 480
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 8
- Protein: 12
- Cholesterol: 0