{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.

Ingredients:

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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