Baked Penne With Pumpkin Cream Sauce and Buttery Crumb Topping | Oregonian Recipes

Name: Baked Penne With Pumpkin Cream Sauce and Buttery Crumb Topping | Oregonian Recipes
Ingredients: 12 ounces dried penne; 1 tablespoon olive oil; 1 medium sweet onion, cut in half and thinly sliced; 3 large cloves garlic, pressed or minced; 1-1/2 cups unsweetened soy or almond milk, plus more as needed; 1 (15-ounce) can pureed pumpkin (not pumpkin pie mix); 5 tablespoons nutritional yeast flakes; 1/4 cup raw unsalted cashews, soaked for at least 2 hours and drained; 1-1/4 teaspoons fine sea salt; 1 teaspoon dried rubbed sage; 3/4 teaspoon freshly ground nutmeg; Salt; freshly ground black pepper; 1/2 cup panko breadcrumbs; 2 tablespoons nonhydrogenated vegan margarine, melted (or 2 tablespoons olive oil); 1 tablespoon nutritional yeast flakes; 1 clove garlic, pressed or finely minced; Pinch of salt

recipes.oregonlive.com

Pumpkin is always a fall favorite, although you can enjoy this dish any time of the year. The sauce has a hint of sweetness from the pumpkin but has a nice s...

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Ingredients

12 ounces dried penne
1 tablespoon olive oil
1 medium sweet onion, cut in half and thinly sliced
3 large cloves garlic, pressed or minced
1-1/2 cups unsweetened soy or almond milk, plus more as needed
1 (15-ounce) can pureed pumpkin (not pumpkin pie mix)
5 tablespoons nutritional yeast flakes
1/4 cup raw unsalted cashews, soaked for at least 2 hours and drained
1-1/4 teaspoons fine sea salt
1 teaspoon dried rubbed sage
3/4 teaspoon freshly ground nutmeg
Salt
freshly ground black pepper
1/2 cup panko breadcrumbs
2 tablespoons nonhydrogenated vegan margarine, melted (or 2 tablespoons olive oil)
1 tablespoon nutritional yeast flakes
1 clove garlic, pressed or finely minced
Pinch of salt