Dairy-Free Pumpkin Pasta Sauce
Make dairy-free pumpkin pasta sauce, low-carb, vegan, and creamy. A quick, gluten-free alternative for healthy dinners.
Servings 2 servings
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.
Notes
- Soak Cashews Thoroughly: Ensures creaminess, otherwise, texture may be grainy.
- Use Fresh Pumpkin: Enhances flavor, for example, compared to canned.
- Adjust Consistency: Add broth gradually, thus, achieving desired thickness.
- Taste Before Serving: Balance spices or yeast, so, flavors pop.