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Vegan Creamy Pumpkin Pasta
This recipe is deliciously simple and it is perfect as a side dish for your holiday feast.
The creaminess of the sauce and the pumpkin flavor helps make this dish very festive. It is a dish that everybody would love.
Prep time: 10 minutes
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Cooking time: 15 minutes
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Difficulty: simple
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Servings: 6 ppl
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Tools:
Ingredients:
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2.5 cups of filtered water
Instructions:
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Soak the cashews in hot water for 30 minutes.
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In the meantime prepare the pasta according to manufacturer and set aside with a little bit of olive oil to prevent it from sticking.
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Heat a large pot and pour the olive oil in. Add the onion and saute until the onion becomes transparent and fragrant.
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Add the water, the pumpkin and the soaked cashews. Stir well and let the water boil, lower the heat.
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Add the spices, cover the pot and keep cooking for 10 minutes.
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Add the cream cheese and milk and stir well, check the taste and fix seasoning.
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Transfer the mixture to the food processor or blend with a hand blender until smooth and creamy.
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Pour on top of the pre-cooked pasta.
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Garnish with fresh parsley.
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Enjoy!
Notes
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Left over sauce can be freezed in a sealed container for future use.
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Add half a cup of vegan mozzarella and you get a delicious cheese dip.
Have you already tried it?
Go ahead, share your version with me, take a picture and tag @pwildflour
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- Best of vegan, Cashew, cheese, Condiment, Dinner, Holiday, Lunch, Onion, plant based, Vegan, Vegan recipe
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