Creamy Vegan Pumpkin Pasta
Pumpkin Pasta- Gluten Free + Vegan! đ so cozy and perfect for a chilly fall evening đđ Recipe below!Â
![](https://choosingbalance.com/wp-content/uploads/2023/11/Tezza-3556-630x266.jpeg)
Ingredients
2 cups pumpkin purĂ©eÂ
1/2 cup raw cashews soaked in boiling water for 10 minutes (strain water before adding the cashews to the blender)Â
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 tasteÂ
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 minutesÂ
Drain the waterÂ
Cook pasta according to package instructionsÂ
Add all of the ingredients besides the pasta to a blenderÂ
Heat a pan over medium heatÂ
Add blended sauce & cooked pastaÂ
Heat for about 4-5 minutes until itâs warm!Â
I added in sautéed kale as well!