Vegan Creamy Pumpkin Pasta

• Pot
• Food processor / hand blender
• Big spoon

Ingredients:

• 1 pack of pasta
• 1 yellow onion, sliced
• 1 tbsp olive oil
• 1 can of pumpkin puree
• 150 g raw cashews (before soaking)
• 2.5 cups of filtered water
• 1 tbsp of nutritional yeast
• 1/2 tsp Black pepper
• ½ tsp nutmeg powder
• 1 tsp table salt
• 1 tsp of dried onion
• 200 g non-dairy milk

1. Soak the cashews in hot water for 30 minutes.
2. In the meantime prepare the pasta according to manufacturer and set aside with a little bit of olive oil to prevent it from sticking.
3. Heat a large pot and pour the olive oil in. Add the onion and saute until the onion becomes transparent and fragrant.
4. Add the water, the pumpkin and the soaked cashews. Stir well and let the water boil, lower the heat.
5. Add the spices, cover the pot and keep cooking for 10 minutes.
6. Add the cream cheese and milk and stir well, check the taste and fix seasoning.
7. Transfer the mixture to the food processor or blend with a hand blender until smooth and creamy.
8. Pour on top of the pre-cooked pasta.
9. Garnish with fresh parsley.  
10. Enjoy!

Notes

• Left over sauce can be freezed in a sealed container for future use.
• Add half a cup of vegan mozzarella and you get a delicious cheese dip.