One-Pot Creamy Pumpkin Pasta

cashew milk dairy free gluten free nut milks vegan

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Kitchen Treaty.

This easy to make warming fall meal is creamy, delicious, vegan, gluten- free and dairy free.

We´ve cooked the pasta with some cashew milk made fresh in the NutraMilk which adds lots of flavor and a creamy texture as well as so many healthy nutrients. The pumpkin puree sets the stage for a warm fall meal and makes this sauce extra yummy. Enjoy!

For more information about all the healthy nutrients that cashews offer. Click: cashews.

INGREDIENTS

For pasta

  • 8 ounces Gluten Free spaghetti pasta or regular pasta
  • 2 cups vegetable broth
  • 2 cups cashew milk made with the NutraMilk
  • 1 cup pumpkin puree (canned or freshly made)
  • 1/2 cup white wine (Chardonnay or another wine that's on the dry side)
  • 2 tbsp. olive oil
  • 1/2 medium onion (chopped small) (about 1 cup)
  • 3-4 large cloves garlic (peeled & minced) (about 2 tablespoons)
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. crushed red pepper flakes (or more or less to taste)
  • 1 tsp. kosher salt plus more to taste
  • 1/4 tsp. freshly ground black pepper plus more to taste
  • 1 small bunch parsley (chopped)
  • 1 4-ounce log fresh goat cheese (chevre) or, for a vegan version, 4 ounces of vegan cream cheese or vegan herbed cream cheese (optional)

For cashew milk

  • 1 cup (150g) cashews
1/8 teaspoon Pink Himalayan salt (optional)    

    INSTRUCTIONS

    For cashew Milk

    • Start by making fresh cashew milk with the NutraMilk:
      • Place cashews in the NutraMilk container.
      • Press Butter cycle, set for 3 minutes.
      • Press Start.
      • Open the container lid, add water and replace lid.
      • Press Mix (do not change the default Mix time).
      • Press Start.
      • Press Dispense.
      • Press Start and open spigot to fill your storage container.

    • If you use a fresh pumpkin: Rinse off the pumpkin, if necessary, and lop the top off. Slice it in half. Scoop out the seeds. It’s okay if there are a few strings left. Lay cut side down on a foil-lined baking sheet. Cover with foil. Bake for about 1 hour, or until a fork easily pierces the pumpkin. Let cool for about 30 minutes, or until it can be easily handled. Peel off the skin and puree the flesh.

    • In a large, heavy pot or dutch oven- sauté onion and garlic over medium-high heat until translucent.
    • Add all the rest of ingredients except the goat cheese and parsley (and any additional salt and pepper).
    • Place the pot over high heat and bring to a rolling boil. As soon as it comes to the rolling boil, set the timer for 9 minutes. Stir and toss with tongs as it cooks, stirring frequently for the first few minutes and then constantly as it thickens and begins to stick to the bottom of the pot. When the 9 minutes is up, the pasta should be tender and the sauce will have thickened slightly. If the pasta is not yet cooked, continue for one more minute. Remove from heat.
    • Crumble goat cheese into the pasta if using. Stir gently until melted and combined. Let sit for 5 minutes (the pasta will thicken as it sits).
    • Stir and taste. Add additional salt and pepper if desired.
    • Divide between bowls and sprinkle parsley over the tops.



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