Ingredients Serving: 3 - 4
-2 small pumpkins (pie pumpkins)
-Olive oil (for roasting the pumpkins)
-1/3 cup of raw cashews (soaked overnight)
-3/4 cup Almond milk (or your preferred alternative milk like soy or oat)
-1/4 cup soy cream
-1/2 cup nutritional yeast
-1 tsp garlic powder
-1/2 tsp onion powder
-1/2 tsp smoked paprika
-1 tsp salt
-1 tsp ground black pepper
Instructions
Preheat oven 400f and prepare a line baking tray with parchment paper.
Using a sharp knife, cut the pumpkins in half lengthwise. Next using a spoon scrape out all the seeds and stringy parts. (I love to save the seeds to roast later)
Brush the pumpkins with sunflower oil, then sprinkle with salt. Place the pumpkin flesh down on the baking sheet and place in the oven. Bake for about 45-50 minutes or until a fork can easily pierce the pumpkin skin. Next remove pumpkins from the oven and let cool, then scoop out the pumpkin and place in a high speed blender or food processor and blend until creamy and smooth.
While the pumpkins are in the oven, bring a large pot of water to boil and cook the pasta according to the instructions until al dente then drain in a colander.
In your high speed blender or food processor add the pumpkin puree, cashews, nutritional yeast, garlic powder, onion powder, paprika, salt, black ground pepper, almond milk and blend on high until creamy. If the sauce is too thick add some soy cream.
Next add the pasta back to the pot and pour in the cheese sauce. Heat over medium heat until the sauce is well combined with the pasta and warmed upped and ready to eat! enjoy!
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