Crispy sage and cashew-pumpkin pasta

Crsipy sage and pumpkin pasta
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Has the sounds of our crispy sage pumpkin cashew pasta got you drooling yet? Oh yes, you heard that right my friends, crispy sage, pumpkin and cashew pasta– what a combo!
This is our go-to on a Friday or Saturday night. Quick, easy and ultra comfy, you cannot go wrong with a simple pasta dish that has hidden veggies, uses nuts for its creaminess, and is seasonally versatile. I swap out pumpkin for  whatever I have on hand- sweet potto, zucchini/courgette or eggplant are a few favourites, and the sage can be omitted or swapped for your favourite herb.

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

While I am not going to go over the whole B12 story here, it is an important nutrient to make sure you are getting in your diet whether you are vegan or not, although vegans are at a higher risk of vitamin B12 deficiency. Vitamin B12 deficiency can be asymptomatic (meaning no symptoms) until severe and irreversible, with damage to the nervous system and methaylatin pathways taking place.

Vitamin B12 plays an important role in the production of your red blood cells, DNA and the proper functioning of your nervous system.

We’ll have a comprehensive blogpost coming your way soon on B12, but in the meantime, consider adding fortified foods or supplements to your diet if you are a long term vegan (or at least get a blood test to asses your status).

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!
Please see attached recipe card below for full details
If you love the sounds of our crispy sage cashew pumpkin pasta, here are a few other savoury recipes to try-

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.

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Crispy sage and cashew-pumpkin pasta

  • Author: Jade Woodd
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 2-4 1x
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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

Scale

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

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