Tuesday, November 14, 2017

{Recipe} Creamy Pumpkin Pasta Sauce-Vegan & Oil Free

This recipe came about because I wanted some of the pumpkin sauces I had seen out in the stores this time of year--but they all contained dairy. womp womp!  I set out to make a dairy free and oil free version for us.
 It turned out creamy, savory and delicious--just what I was craving!  The secret to creamy vegan sauces is cashew cream (raw cashews blended up in a high speed blender with some water until smooth and creamy and can be used like heavy cream in recipes).
 I found some recipes on line but I came up with my own version.
1 pound of pasta (we used mini rigatoni)
1/2 cup raw cashews (if not using a high speed blender like a Vitamix, they should be soaked in boiling water for a few hours to soften, then drained)
1/2 cup water
1/2 yellow onion, chopped
1-2 cloves garlic,minced
1 can diced tomatoes
1/2 can pumpkin puree
1/4 tsp nutmeg
salt & pepper
To make:
  • Cook pasta according to directions on package.
  • While pasta is cooking, make the sauce. Blend raw cashews and water in high speed blender and until smooth and creamy, set aside.
  • Sauté onion in some water over medium heat until translucent, add garlic and stir to keep from browning (add more water if necessary).
  • Add tomatoes, pumpkin, cashew cream and nutmeg to pan. Turn heat down and stir to combine, allow to thicken up as it cooks.
  • Season with salt & pepper to taste.
  • Combine sauce with pasta, garnish with vegan parmesan (optional).
  • Enjoy!

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Tamar SB said...

I pinned a similar recipe to try! So pretty.

Jessica @ Barefoot by the Sea said...

Yummy! This looks delicious and yay for finally having a vegan pumpkin sauce recipe!

Carla from The River said...

Oh my, sounds good.
Thank you for sharing,

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