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TWO more days until Thanksgiving and I have to share this vegan pumpkin alfredo pasta that I batch-cooked today and will be cooking again on Thursday! It is a show-stopper and cashews really do wonders in the vegan world. One of the great things about this recipe is that pumpkin puree is also used so the creaminess of the alfredo sauce does not come entirely from cashews only. Also, this sauce is packed with nutrients and healthy fats which is better for the body than a butter and cream-based alfredo sauce!

The addition of vegan butter and sage in this recipe offers an important flavor in the sauce as sage has a pine-like aroma that works really well with pastas. If you do not have sage, you may try same amounts of thyme or rosemary as I am sure the sauce will be just as delicious!

It’s pumpkin season so this recipe is perfect for this Thanksgiving! I used canned pumpkin puree since it was only $0.79 at my local grocery store but feel free to use fresh pumpkin puree if you have the time to roast your own pumpkins! ( I will be very impressed).

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Vegan Pumpkin Alfredo Pasta

yield: 4-6 servings

Ingredients:

• 1/2 c. raw cashews soaked at least 2 hours
• 1 1/2 c. water
• 2 T. minced garlic
• 1/4 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1 T. margarine, vegan butter, or olive oil
• 2 T. chopped sage
• 4 T. vegan parmesan cheese
• 1/3 c. canned pumpkin puree
• 8 oz. cooked pasta of choice
• 1 c. fresh spinach (optional)

Directions:

1. Blend together the raw cashew and water until a slightly thick and smooth cashew milk is formed.
2. In a large saucepan on medium heat, melt oil of choice and add in the sage, garlic, and pumpkin pie spice. Sautee for about 1 min.
3. Pour in the blended cashew milk, pumpkin puree, and salt. Stir while cooking for about 5 min and then add the parmesan cheese.
4. Allow sauce to cook for another minute before adding in the pasta and spinach. If sauce is thick, add some more water gradually. Cook pasta for about 2 more min. and then remove from heat.
5. Serve pasta hot with additional parmesan cheese and a sprinkle of herbs of choice like oregano.

Pasta lasts in the fridge up to five days but will likely be eaten by everyone you serve it to because it is that good! It’s also pretty difficult to tell it is vegan since raw cashew provide such a silky, creamy sauce texture. If you end up making this dish, please leave a comment below!