Author Notes
A creamy, healthy, delicious, and easy vegan pasta dish. Fabulous for Thanksgiving! —Foodgalleygab Hrugile
Ingredients
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16 ounces
cellentani pasta
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1/3 cup
raw & unsalted cashews
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1
small butternut squash steamed and de-shelled
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3 tablespoons
nutritional yeast
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1/2 15 ounces
can of pumpkin puree
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1 teaspoon
thyme
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1
veggie broth cube OR Better Than Bouillon Veggie Broth
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1
small onion - diced
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2
garlic cloves - diced
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2 tablespoons
Oil for pan
Directions
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Boil water for pasta and cook when ready
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Heat a pan and cook onions for 3 minutes
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Add the garlic and cook for an additional 2 minutes ( like mine slightly browned)
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In a high powered blender (I use my Vitamix) add the onion/garlic mix and all other ingredients other than the pasta
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Blend until smooth
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Poor contents of the blender over the drained pasta and mix well
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