It’s that time of year and we are craving hearty as well as pumpkin dishes. Combine them both with my vegan garlicky pumpkin alfredo recipe!
- 1/2 cup raw cashews, soaked in water overnight then drained
- 1 1/2 cups water
- 1 tbsp olive oil
- 5 garlic cloves, minced
- Heaping handful of fresh sage, finely minced
- 1/4 cup pumpkin puree
- Salt and black pepper to taste
- Pinch of white pepper
- 1/8 tsp freshly grated nutmeg
- Vegan pasta of choice
Blend the cashews and water in a hand or high-speed blender until smooth & creamy. Set aside.
Heat the olive oil in a pan on medium-high heat, then add the garlic and sage and let cook for 1 minute.
Reduce heat to medium and add the pumpkin puree and cashew cream mixing until incorporated.
Add the salt, pepper, white pepper, nutmeg and let the sauce cook down for 2 minutes.
Add your cooked pasta to the pan and toss together.
