Nestle your hands around a warm, comforting bowl of hot noodles covered in delicious pumpkin pasta sauce. It’s dairy-free and undeniably creamy.
Prep Time: is for the cashews that need to be soaked overnight.
For the pumpkin sauce
- 1 cup raw cashews, that’s been soaked overnight
- 4 roma tomatoes
- 2–3 cloves of garlic
- 1 small onion
- 1 cup pumpkin puree
- 1/2 cup unsweetened, unflavored, non-dairy milk
- 1 tsp oregano
- 1 tsp kosher salt + more for posting the veggies
- 1/4 tsp coarse black pepper
Other and optional
- Your favorite type of pasta
- Fresh sprigs of time to garnish
- Soak the cashews in any amount of water (as long as they are fully submerged) for a minimum of one hour. Overnight is best. The longer you soak them, the creamier the sauce will be.
Roast the veggies
- Add the tomatoes, onion (cut in half and placed on the flat side down), garlic (with the peel on) to a baking sheet. Drizzle olive oil, salt, and pepper all over and toss with your hands to ensure the olive oil and seasonings fully coat the ingredients.
- Bake at 400 °F for 30 minutes. Then, set the oven to a low-broil for 2 minutes, just enough to blacked the skin on the outside.
Make the Pumpkin Sauce
- Add the pumpkin puree, soaked cashews, roasted tomatoes, onion, garlic, non-dairy milk, oregano, salt, and pepper to the blender. Blend on high for 1-2 minutes until the sauce is nice and creamy.
- Once blended, taste to adjust the seasoning. Adding additional salt if needed.
Pour over a bed of hot pasta. Toss until fully coated, then sprinkle on fresh leaves of thyme.
Is the pumpkin sauce too thick? Add additional milk of choice to help thin it out to the desired consistency.
Are you looking for that traditional pumpkin/ fall taste? Add a pinch of pumpkin spice.
- Category: Dinner
- Method: Baked and Blended
- Cuisine: American
Keywords: vegan pumpkin pasta, pumpkin pasta sauce recipe, pumpkin pasta, pumpkin pasta recipe