Ingredients
- 4 cups pumpkin, peeled and cubed, see notes
- 2 tablespoon olive oil
- 4 cups pasta, dry, any short shape such as penne
- 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
- salt and pepper, to taste
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 tbsp olive oil
- About 5 minutes before the pumpkin is ready, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain, reserving about ½ cup of the pasta cooking water.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 on high for 1-2 minutes, until completely smooth and creamy.1 cup Raw Cashews, ¼ cup nutritional yeast, 1 tbsp maple syrup, 1 tbsp mustard, 1 tsp miso paste, 1 tsp Paprika, 1 tsp ground cumin, 1 lemon, 1 ½ cups plant based milk
- Add the drained pasta and the sauce to a large pan, and stir over medium-high heat for 2-3 minutes to warm through. If the sauce is too thick, loosen it with a splash of the reserved pasta water or more plant based milk. Season with salt and pepper to taste.4 cups pasta
- Divide between bowls and serve hot, garnished with fresh cilantro and chili flakes if you like.
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.
If you're not using a high-speed blender, soak the cashews in water for 3-4 hours beforehand (then drain) so the sauce blends completely smooth. For a nut-free version, replace the cashews with about 1 cup of full-fat coconut milk.
To make this recipe gluten-free, use gluten-free pasta and check that your miso paste and mustard are gluten-free.
Nutrition (estimated per serving)
Calories: 634kcalCarbohydrates: 87gProtein: 21gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gSodium: 231mgPotassium: 904mgFiber: 6gSugar: 11gVitamin A: 10132IUVitamin C: 15mgCalcium: 182mgIron: 5mg
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