Ingredients
SAUCE
1 (2-3 lb) sugar या pie कद्दू (or sub 2 cups (450 g) canned कद्दू puree*)
1 Tbsp avocado या coconut oil (optional )
2 cloves garlic*
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain बादाम या चावल दूध (start with lower end of range)
1/2 tsp sea salt
2-3 Tbsp chopped sage या अजवायन के फूल (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp कद्दू pie spice
1/4 tsp red pepper flake या cayenne pepper (optional)
PASTA
10 ounces gluten-free पास्ता (I प्यार Bionaturae pastas and Trader Joe’s gluten-free fusilli)
TOPPINGS optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 मिनट या until just slightly browned
Pine nuts
Instructions
1) If baking your pumpkin, preheat ओवन to 350 degrees F (176 C) and line a baking sheet with parchment paper. Otherwise, if using canned कद्दू puree, skip to step 4.
2) Using a sharp knife, cut the tops of your कद्दू off and then cut कद्दू in half. Use a sharp spoon या ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
3) Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
4) Bake for 45-50 मिनटों या until a fork easily pierces the skin. In the last 20 मिनटों of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the ओवन and let the कद्दू cool. Also peel garlic cloves and set aside.
5) If serving with pasta, start boiling water and cooking पास्ता at this time. Once पास्ता is cooked, drain and set aside. Optional: I like to drizzle mine with a little जैतून या avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
6) To make the sauce, add 2 cups (as recipe is written // adjust if altering batch size) baked कद्दू (or कद्दू puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free दूध (starting with amount at lower end of range), sea salt, sage या अजवायन के फूल (I used both), nutritional yeast, vegan parmesan cheese, कद्दू pie spice, and red pepper flake (optional).
7) Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add और salt for saltiness, nutritional yeast for cheesiness, sage या अजवायन के फूल for herbiness, vegan parmesan cheese for depth of flavor, कद्दू pie spice for कद्दू flavor and warmth, या red pepper flake for spice (optional).
8) To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit और dairy-free milk.
9) To serve, add cooked पास्ता to the sauce and toss to combine. Serve as is या (optional) sprinkle with 2 Tbsp (10 g // as recipe is written // adjust if altering batch size) vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
10) Enjoy hot and garnish with pine nuts या sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*2 cloves garlic is equal to ~1 Tbsp minced.
*If using canned कद्दू puree, add the garlic raw to the blender या sauté in 1 Tbsp oil for 1-2 मिनटों over medium-low heat before blending.
*Nutrition information is a rough estimate calculated without additional toppings.
SAUCE
1 (2-3 lb) sugar या pie कद्दू (or sub 2 cups (450 g) canned कद्दू puree*)
1 Tbsp avocado या coconut oil (optional )
2 cloves garlic*
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain बादाम या चावल दूध (start with lower end of range)
1/2 tsp sea salt
2-3 Tbsp chopped sage या अजवायन के फूल (I used half thyme, half sage)
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp कद्दू pie spice
1/4 tsp red pepper flake या cayenne pepper (optional)
PASTA
10 ounces gluten-free पास्ता (I प्यार Bionaturae pastas and Trader Joe’s gluten-free fusilli)
TOPPINGS optional
Vegan parmesan cheese
Fresh sage sautéed in oil over medium heat for 1 मिनट या until just slightly browned
Pine nuts
Instructions
1) If baking your pumpkin, preheat ओवन to 350 degrees F (176 C) and line a baking sheet with parchment paper. Otherwise, if using canned कद्दू puree, skip to step 4.
2) Using a sharp knife, cut the tops of your कद्दू off and then cut कद्दू in half. Use a sharp spoon या ice cream scoop to scrape out all the seeds and strings. (Save the seeds for roasting!)
3) Optional: Brush the flesh with a neutral, high heat oil, such as avocado. And place flesh down on the baking sheet.
4) Bake for 45-50 मिनटों या until a fork easily pierces the skin. In the last 20 मिनटों of roasting, add the two cloves of garlic still in skin to the baking sheet to slightly brown and soften. Then remove pan from the ओवन and let the कद्दू cool. Also peel garlic cloves and set aside.
5) If serving with pasta, start boiling water and cooking पास्ता at this time. Once पास्ता is cooked, drain and set aside. Optional: I like to drizzle mine with a little जैतून या avocado oil and a sprinkle of sea salt and vegan parmesan cheese for extra flavor.
6) To make the sauce, add 2 cups (as recipe is written // adjust if altering batch size) baked कद्दू (or कद्दू puree) to a high-speed blender along with peeled roasted garlic, arrowroot starch, dairy-free दूध (starting with amount at lower end of range), sea salt, sage या अजवायन के फूल (I used both), nutritional yeast, vegan parmesan cheese, कद्दू pie spice, and red pepper flake (optional).
7) Blend on high until creamy and smooth. Then taste and adjust flavor as needed. Add और salt for saltiness, nutritional yeast for cheesiness, sage या अजवायन के फूल for herbiness, vegan parmesan cheese for depth of flavor, कद्दू pie spice for कद्दू flavor and warmth, या red pepper flake for spice (optional).
8) To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until sauce is hot and slightly thickened - 3-5 minutes. If it gets too thick, thin with a bit और dairy-free milk.
9) To serve, add cooked पास्ता to the sauce and toss to combine. Serve as is या (optional) sprinkle with 2 Tbsp (10 g // as recipe is written // adjust if altering batch size) vegan parmesan cheese and broil on medium for 1-3 minutes, watching very carefully until barely browned.
10) Enjoy hot and garnish with pine nuts या sautéed sage if desired. Cool leftovers and store in the refrigerator up to 3-4 days.
Notes
*2 cloves garlic is equal to ~1 Tbsp minced.
*If using canned कद्दू puree, add the garlic raw to the blender या sauté in 1 Tbsp oil for 1-2 मिनटों over medium-low heat before blending.
*Nutrition information is a rough estimate calculated without additional toppings.