Make dairy-free pumpkin pasta sauce, low-carb, vegan, and creamy. A quick, gluten-free alternative for healthy dinners.
Equipment
- Blender
Ingredients
- 3 cups diced pumpkin ~500g, peeled and cubed
- ½ cup raw cashews soaked in water for 4–6 hours, drained
- 1 small spring onion chopped
- 2 garlic cloves minced
- 1 cup low-sodium vegetable broth
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon ground nutmeg
- 2 tablespoons nutritional yeast for finishing
- Fresh parsley or basil for garnish optional
Instructions
Prep the Cashews: First, soak cashews in water for 4-6 hours (or overnight). Drain and rinse.
Cook the Base: Next, heat olive oil in a large saucepan over medium heat. Sauté spring onion and garlic for 2–3 minutes until soft. Add pumpkin and vegetable broth. Cover and simmer for 15 minutes until pumpkin is tender.
Add Cashews: Then, stir in soaked cashews and cook for 2-3 minutes to soften further.
Blend the Sauce: Transfer mixture to a blender. Add salt, pepper, onion powder, and nutmeg. Blend until smooth and creamy, adding more broth (1–2 tablespoons) if needed for desired consistency.
Finish and Serve: Stir in nutritional yeast. Toss with cooked legume pasta (e.g., chickpea spirals) or zucchini noodles.
Store: Finally, store in an airtight container in the fridge for 4-5 days or freeze in portions for 3 months. Reheat gently, adding a splash of broth if needed.
