Ingredients
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1 8 oz. package of gluten-free chickpea pasta
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1 c pumpkin purée
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1/2 c soaked cashews (either soaked overnight or quick-boil method)
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2 tbsp nutritional yeast
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1 clove garlic, minced
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1/4 tsp paprika, or cayenne pepper if you prefer more heat!
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3/4 c almond milk
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1/4 c shredded vegan mozzarella (or cheese of choice)
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salt + pepper, to taste
Directions
Cook pasta according to directions
While pasta is cooking, make the pumpkin cheese sauce by combining pumpkin puree, soaked cashews, nutritional yeast, garlic, paprika (or cayenne pepper), almond milk, salt&pepper in high-speed blender
Blend on high for 1-2 minutes or until completely smooth & creamy
May have to mix with a spoon between blending to make sure that a smooth mixture is formed
Once well-blended, pour pumpkin cheese sauce into small saucepan and heat on low heat, mixing until warm
Immediately add pumpkin cheese sauce to cooked pasta & mix well
Add additional cracked black pepper on top. Enjoy!
Recipe Note
This recipe is vegan & dairy free and can be made gluten free depending on the pasta used!
