It’s Fall! Ok, so I’m a bit late, but I’m giving you this fantastic pasta recipe, so please forgive me. It’s that time of year when everyone is making pumpkin everything and going nuts over what the new holiday Starbucks cup will look like, ah what a wonderful time ;P. But seriously I do love this time of year, but only until it gets so cold that I refuse to leave my warm bed in the morning, then it’s gross and I’m ready for warmer weather again.
All the fun Fall produce is in season, and of course the biggest one is pumpkin! I love me a good pumpkin muffin or donut or what have you, but I also have been really wanting to use pumpkin in a savory way. The thing is, I don’t really like pumpkin all that much. I know, I know, I must be insane. Luckily this pasta doesn’t really taste too strongly of pumpkin, yet is still cozy and comforting for the cooler weather.
This is one of those recipes that I came up with while I was just laying in bed one night and it just sounded so good I had to get up and make it before going to class the next morning. I’ve run a few trials of it, making my parents, as well as my coworkers, try it and each time it got fantastic reviews. Oh and it also can be made in under 30 minutes. Seriously, I don’t have time for time consuming recipes anymore and I managed to make this in under 30 minutes each time, including clean up!
I’m so excited to share it, I just can’t wait any longer! I hope you enjoy this pasta, it’s creamy, warming, and cozy, just what everyone needs this time of year!
Creamy Pumpkin Pasta
- 1 1/3 Cups Plant-Based Milk (I prefer unsweetened cashew)
- 1/2 Cup Pumpkin Puree
- 1/3 Cup Raw Cashews (soaked for a few hours if you don’t have a high powered blender)
- 2 Tbsp Nutritional Yeast
- 1 Tsp Onion Powder
- 1 Large Clove of Garlic
- Scant 1/2 Tsp Dried Sage
- Scant 1/2 Tsp Dried Thyme
- 1/2 Tsp Dried Rosemary, or 1 Tsp Fresh
- 1/4 Tsp Apple Cider Vinegar
- Salt and Pepper to taste
- 1 lb Linguine noodles, or your favorite pasta
Cook the pasta according to the package instructions and drain, reserving some of the pasta water.
Add all ingredients, except the pasta of course, to a blender and blend on high until the mixture is completely smooth. Transfer the pasta sauce to a saucepan and heat over medium heat, stirring constantly, until the sauce becomes super thick and creamy. Once thick, you can either add the pasta to the sauce, or add the sauce to the pasta. My pan isn’t big enough so I always add the sauce to the pasta. And ta-da! Pasta in 30 minutes!
The sauce tends to get thicker the longer it sits, so you can add a bit of the pasta water to thin it back out.