RECIPE BY @wakeupandkale
This vegan pumpkin pasta sauce tastes like creamy mac and cheese but is made with simple, healthy ingredients! Naturally vegan, gluten free, and dairy free, it’s sure to be a new fall favourite!
- 16 oz cooked pasta
- ⅓ cup raw cashews
- 1 tbsp olive oil
- 2 cloves minced garlic
- ½ cup diced onion
- 1 cup pumpkin puree
- 1 cup vegetable broth
- ¼ tsp paprika
- 2 tbsp nutritional yeast
- salt & pepper, to taste
- Soak cashews in a bowl of boiled water for at least 15mins. Then drain and continue on with the recipe.
- Heat a saucepan over medium heat with olive oil. Add garlic and saute until fragrant. Then add in onions and cook until lightly golden. Remove from heat and stir in pumpkin puree.
- Add all ingredients to a high speed blender and blend on high until smooth and creamy (about 1 minute.)
- Pour sauce over cooked pasta in a saucepan over low heat. Toss till combined/heated through. Top with sprinkled paprika and parsley if desired, and enjoy!
Arisha | @wakeupandkale www.wakeupandkale.com
Hi There! I'm Arisha from @wakeupandkale. I’m a 24 year old athlete and recipe creator from Vancouver, Canada with a passion for living a healthy yet balanced lifestyle. I started @wakeupandkale to be able to share simple, healthy recipes that anyone can make! My goal is to inspire you to enjoy cooking, and to show how easy and delicious healthy eating can be!