Creamy Vegan Pumpkin Pasta
Pumpkin Pasta- Gluten Free + Vegan! 
so cozy and perfect for a chilly fall evening 
Recipe below!
Ingredients
2 cups pumpkin purée
1/2 cup raw cashews soaked in boiling water for 10 minutes (strain water before adding the cashews to the blender)
1/4 cup nutritional yeast
1/2 cup pasta sauce ( I used Raos Homemade)
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp nutmeg
Salt and pepper to taste
2 tbsp lemon juice
1 1/2 cup full fat coconut milk
10 ounces gluten free rigatoni pasta (I like Banza)
Method
Soak the cashews in boiling water for 10 minutes
Drain the water
Cook pasta according to package instructions
Add all of the ingredients besides the pasta to a blender
Heat a pan over medium heat
Add blended sauce & cooked pasta
Heat for about 4-5 minutes until it’s warm!
I added in sautéed kale as well!