Creamy Pumpkin Pasta
There is nothing quite like pasta when you are lacking of energy or have loss of appetite. And this one is so adaptable! This recipe is great if you have a dry mouth or throat because it has a lovely...
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Cooking tools:
- Stove
- Pot
- Colander
- Saucepan
Ingredients
- ⅔ cup cashews
- 400g pumpkin, cut into 1cm cubes
- 200g cauliflower, cut into small florets
- ½ small onion, cut into fours
- 1 teaspoon Pumpkin Pie Spice or Mixed Spice
- 1 teaspoon of dried thyme
- Olive oil, as needed
- 1 clove of garlic, skin on
- 1½ - 2 cups unsweetened plant-based milk or regular milk*, more as needed
- ¼ cup nutritional yeast or plant-based cheese or ½ cup grated tasty cheese*
- ¼ - ½ cup parmesan cheese*
- Chilli flakes - optional
- ¼ cup sour cream* or thickened cream* or plant-based equivalents - I use Nakula plant-based products
- 200g pasta - rigatoni, penne, risoni etc
- Plant-based milks for dairy milk
- Nutritional yeast and vegan parmesan cheese for dairy cheese
- Plant-based sour cream or plant-based thickened cream for dairy creams
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