NEVER HEARD OF NUTRITIONAL YEAST?
My oh my, a vegans (or anyone, for that matter) best friend. We use nutritional yeast to add that cheesy flavour, and also a hit of vitamin B12. When buying nutritional yeast, you should take care to make sure it actually contains vitamin B12 (because it is not an actual vitamin found in nutritional or Brewers yeast- it is added through fortification) by checking the ingredients, and it is best bought in a box that protects in from the light and heat (and nutritional yeast is light sensitive) and stored in the fridge for the summer months.
A LITTLE ABOUT VITAMIN B12
Vitamin B12 plays an important role in the production of your red blood cells, DNA and the proper functioning of your nervous system.
SO, BACK TO OUR CRISPY SAGE PUMPKIN CASHEW PASTA
You’ll need under 10 ingredients to whip up our delicious creamy pasta- Pumpkin, onion, garlic, cashews, sage leaves, nutmeg, corn starch, salt + pepper. Here’s how its basically done-
- SOAK cashews in hot water for 30 minutes
- ROAST your pumpkin, onion and garlic
- SHALLOW fry sage leaves
- ADD pumpkin, onion garlic, sage and drained cashews + all your other ingredients in a high speed blender, blending until smooth.
- COOK your pasta per packet instructions
- THICKEN your pasta sauce by heating over a low flame, whisking throughout.
- COMBINE your smooth cheesy sauce with your pasta and enjoy!
- Easy vegan pumpkin Mac n cheese
- Vegan panzanella bread and tomato salad
- Vegan smokey chilli beans
- Healthy easy vegan potato salad
- 20 minute, easy chickpea and cauliflower curry
- Vegan pasta bake. Spinach and feta shells
We hope you love our crispy sage pumpkin cashew pasta recipe as much as we do! We love hearing your feedback, so if you try this recipe please leave a review or a comment at the bottom of the page. Have a great day.
Crispy sage and cashew-pumpkin pasta
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 2-4 1x
Description
This quick and easy pumpkin sauce is entirely plant based, gluten free, creamy and so delicious. A great way to sneak veggies in for the kids, too.
Ingredients
400g pumpkin ( I used Queensland Blue pumpkin)
1/2 brown onion
2 cloves garlic
1/2 cup cashews, soaked in hot water for 30 mins
1/4 cup nutritional yeast
1/2 cup liquid stock of choice
Small handful fresh sage leave
Good few punches of nutmeg
1/2 Tbsp cornstarch
Salt and black pepper, to taste
500 g pasta of choice (use gluten free if needed)
Instructions
1. Preheat oven to 180 degrees C.
2. Roughly cut up pumpkin into cubes, and wedge the onion. Place both, and the peeled garlic cloves, on a baking tray (with olive oil, or on a non stick mat) and bake for 20-25 mins, or until soft and delicious.
3. Meanwhile, pantry sage leaves in olive oil until crisp, then set aside.
4. Add cooked vegetables and sage to a bowl. Drain cashews, and add to the bowl, along with remaining ingredients. Use a stick blender to combine, until almost smooth.
4. Cook your pasta as per packet instructions. While it’s on the boil, add sauce to a saucepan and heat over a medium flame, whisking through out. This will allow the sauce to thicken (and whisking will stop any clumps forming). Serve while hot with sautéed greens and extra sage, or whatever you fancy!️
Keywords: pasta, pumpkin, sage, cheese sauce, pasta recipe, vegan, plant based
Hi – Could you say more about how much pumpkin to use? Thanks!
Hi Valerie,
Thank you for bringing this up. I have updated the recipe.
Warmth,
Jade