Ingredients
- 4 cups pumpkin, peeled and cubed, see notes
- 2 tablespoon olive oil
- 4 cups pasta, any variety
- 1 cup Raw Cashews
- ¼ cup nutritional yeast
- 1 tablespoon maple syrup
- 1 tbsp mustard
- 1 teaspoon miso paste
- 1 teaspoon Paprika
- 1 teaspoon ground cumin
- 1 lemon, juice of
- 1 ½ cups plant based milk
Instructions
- Preheat the oven to 180 degrees C/350 degrees F, and line a large baking tray with parchment paper.
- Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.4 cups pumpkin
- Arrange the pumpkin cubes on the baking tray and drizzle with a little bit of olive oil. Bake in the preheated oven for 20 minutes, until fully cooked through and fork-tender.4 cups pumpkin, 2 tablespoon olive oil
- About 5 minutes before the pumpkin is ready, start cooking the pasta according to instructions on packaging.4 cups pasta
- To a blender, add the roasted pumpkin, cashews, nutritional yeast, maple syrup, mustard, miso paste, paprika, cumin, lemon juice and plant based milk. Blend until smooth.1 cup Raw Cashews, ¼ cup nutritional yeast, 1 tablespoon maple syrup, 1 tablespoon mustard, 1 teaspoon miso paste, 1 teaspoon Paprika, 1 teaspoon ground cumin, 1 lemon, 1 ½ cups plant based milk
- Mix together with the pasta, stirring in a large pan over a medium-high heat for a couple of minutes to warm through.4 cups pasta
Video
Notes
This recipe can also be made with canned pumpkin puree. Substitute approximately 2 ½ cups of canned pumpkin in place of the fresh pumpkin.
Any pumpkin variety can be used for this recipe, but sweeter varieties work best. Kabocha, Fairytale, or even Butternut squash are all good choices.
Nutrition (estimated per serving)
Calories: 547kcalCarbohydrates: 71gProtein: 18gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 231mgPotassium: 873mgFiber: 6gSugar: 11gVitamin A: 10138IUVitamin C: 25mgCalcium: 183mgIron: 5mg
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