Yes, there really is pumpkin alfredo sauce. Better yet, this sauce cooks up quick for a big pot of decadent autumn yum.
INGREDIENTS
1 lb fettuccine
1/2 cup raw cashews
1/4 cup vegan butter
1 shallot, sliced
2 cloves garlic, sliced
15 oz can pure pumpkin
14 oz can coconut milk
2 Tbsp tomato paste
1/2 tsp dried sage
1 tsp salt
1/2 tsp pepper
Vegan parmesan cheese for serving
DIRECTIONS
1. Soak cashews in 1 cup boiling hot water for 15 minutes. Prepare noodles according to package directions.
2. Place a skillet over medium heat. Add vegan butter and sauté shallot and garlic until soft, approximately 3 minutes. Add cashews, including soaking liquid, pumpkin, coconut milk, tomato paste, salt, pepper and sage. Bring to boil, lower heat and simmer 3 to 4 minutes. Transfer pumpkin alfredo sauce to blender then blend until smooth. Return to skillet and simmer on medium-low heat.
3. When noodles are cooked, drain and add to pumpkin alfredo sauce. Stir to coat noodles. Taste and adjust seasonings. Serve sprinkled with vegan parmesan cheese.
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