Plantbased Pumpkin Alfredo Linguini

The Perfect healthy comfort food for that crisp cold fall day 

This is probably one of my favorite new pasta recipes EVER. It is not my own creation but I was inspired by a similar recipe from Choosing Chia, and I was not planning on sharing it because of that. But I have recreated it to my own liking and tastes and I love it so much I need to share it!

I will confess I am not the biggest lover of pumpkin but the texture of it works so well in recreating an alfredo! I do still like pumpkin, but I did not put too much in so it would not overpower the flavour of the meal. If you love pumpkin, by all means, add more than what I have suggested in the recipe. This is a kind of recipe where you can really make it your own and play with amounts to get the saucy texture right if that's what your heart is desiring. If you add a bit more pumpkin purreé, add some more plant milk to thin it out.

This meal literally took me 15 minutes to make. You blend the cashew cream and add it to a pan of fried onions and garlic and mix in the pumpkin pureè and spices. I have written down two servings for this recipe because I am cooking for myself but this is also the perfect recipe to have for leftovers ... just make sure you make enough otherwise you might end up eating it all right away. Queue the stomach ache.

Calling all pasta lovers!
I have really been into figuring out and experimenting with all the fun and delicious plant-based pasta recipes! I stopped loving pasta for a while (believe it or not) because I was so used to making it with shrimp or chicken. But I'm slowly realizing that there are even more options and ways to make pasta now! I'm in heaven. So if you love pasta as much as I do (or whatever amount you love it - everyone is welcome), keep your eyes peeled because I have a few more recipes I will be posting shortly!

Recipe: Total time 15 min · Serves 1-2

Ingredients 

• TBSP olive oil 
• 2 garlic cloves chopped
• 1/2 an onion chopped
• 1/2 non-salted cashews 
• 1 cup water 
• 1 cup plant-based milk
• 1/2 pumpkin purée
• TBSP cinnamon 
• 1/4 Tsp nutmeg 
• Salt and pepper to taste
• Linguini or Spaghetti - enough for 2 servings 
• Plant-based parmesan or a tbsp of nutritional yeast to throw into the sauce before adding the pasta

 Directions

1. Let the 1/2 of cashews soak in water for at least 20 minutes. I would recommend putting them in water in the morning so they have soaked all day by the time you come home to make your yummy dinner! 
2. Boil water and cook your pasta of choice. 
3. Drain the cashews and add them to the blender with 1 cup plant milk and 1 cup water. Blend until smooth and creamy. Note: it will be a light cream, not a heavy one.
4.  Add the TBSP of olive oil to a pan on medium high head and add the chopped onions and garlic to the pan. Let them simmer for about 1 minute.
5. Add the cashew cream from the blender and mix in the 1/2 cup of pumpkin purée. 
6. Once everything is mixed together, add in the nutmeg, cinnamon, salt and pepper.
7. I also added some of my plant-based parmesan to the sauce to contribute to the texture and add to the "salty-ness" of the dish. 
8. Drain the pasta and add it to the sauce. 
9. Top the dish off with some pepper and plant-based parmesan and voila! 

I hope you fall in love with this easy plant-based pasta the way I have and please share your own creations or any changes you've made to create your own special version!