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After being cooped up on the home for just a few days because of slightly snowstorm, I actually loved a sunny, good, lengthy stroll by the ocean right this moment! Sunshine simply makes every little thing higher, don’t you agree? And afterwards I used to be actually craving some creamy, scrumptious pasta! I initially made this recipe with baked butternut squash however additionally it is excellent to make use of up any leftover canned pumpkin purée you should still have within the pantry! (…or is that simply me? 🤭)
Creamy Parpadelle Pumpkin Pasta
1 16 ozpackage of parpadelle or pasta of alternative
1 can of pumpkin purée or 1 small butternut or different winter squash (~ 2lbs)
1 tbsp of roasted garlic puree (see notes)
1 cup cashews, soaked and rinsed (use coconut milk for a nut-free model)
1/four cup dietary yeast
Juice of 1 lemon + a pinch of grated lemon zest
half tbsp Italian seasoning
Salt and black pepper to style
2 cups of pasta water
Preheat oven to 400 F/200 C.
Minimize squash in half, discard the seeds, and roast it along with the prepped garlic bulb (see notes) for 45 minutes till fork tender. Let every little thing quiet down sufficient to deal with.
Skip this step for those who’re utilizing canned pumpkin purée!
Put together pasta based on bundle instructions, and reserve 2 cups of water earlier than draining.
Scoop out 2 cups of roasted squash. Refrigerate any leftovers and use inside a few days (like for my roasted squash dressing, soups, hummus, baking and many others).
Mix squash or pumpkin purée, soaked cashews, garlic puree, lemon juice and zest, dietary yeast and pasta water till clean. Begin with 1 and half cups of water, and add as a lot as wanted to realize desired consistency.
Pour over sizzling pasta, season to style with salt and freshly floor black pepper. Take pleasure in!
For the garlic puree, take away outer layers of an entire garlic bulb, minimize simply sufficient of the highest off to disclose the cloves, then drizzle them with a little bit of olive oil. Wrap it in tin foil and roast for 45 minutes till cloves are golden and mushy. Squeeze out the garlic cloves/puree as soon as it has cooled. Retailer remainders within the fridge. When pressed on time, substitute with