Home EAT CREAMY CASHEW, PUMPKIN & SAGE PASTA

CREAMY CASHEW, PUMPKIN & SAGE PASTA

May 22, 2018
Warm up with this delicious dish from Panaceas Pantry.

Ingredients:
1 thin wedge of a large pumpkin, skin on
1 brown onion
4-6 cloves garlic
1/2 cup cashews, soaked in hot water for 30 mins
1/4 cup nutritional yeast
1/2-1 cup vegan stock
Small handful fresh sage leaves, chopped finely
Good few punches of nutmeg
1 tbsp tapioca starch (optional- just used to thicken the sauce)
Salt and black pepper, to taste

Method:
1. Preheat oven to 180 degrees C.
2. Roughly cut up pumpkin into cubes, and wedge the onion. Place both, and the peeled garlic cloves, on a baking tray (with olive oil, or on a non stick mat) and bake for 20-25 mins, or until soft and delicious.
3. Add cooked vegetables to a high-speed blender. Drain cashews, and add to the blender, along with remaining ingredients. Blend for 1-2 minutes or until completely smooth.
4. Cook your pasta as per packet instructions. While it’s on the boil, add sauce to a saucepan and heat over a medium flame, whisking through out. This will allow the sauce to thicken (and whisking will stop any clumps forming).
5. Serve while hot with sautéed mushroom and greens + hemp hearts.

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