Before I became vegan I rarely ate creamy pasta as I dairy and I are not good friends. I do remember though friends who made the most amazing Macaroni cheese in London. It made no sense to me, but since going vegan I have become obsessed with that creamy quality that is hard to find in vegan food. That is wholefood vegan I guess. Without the tofu, margarine and all the other ingredients that are used to make a lot of vegan recipes that I can’t eat or don’t remotely enjoy.
I also have a fierce judge in Rissie, who is my fussiest child and can smell a piece of vegetable or god forbid the hint of something green at a thousand paces. I love this pasta. It is creamy, a bit decadent and a guaranteed child pleaser.
Creamy Kent Pumpkin Pasta
½ Kent Pumpkin – peeled and diced
Olive Oil, salt
½ cup raw cashew nuts – soaked in water
1 cup of vegetable stock
2 onions – peeled and roughly chopped
½ cup Almond Milk
1 packet of pasta – our pasta of choice is generally penne
Nutritional Yeast – available from health food shops – the vegan equivalent of parmesan cheese
Toss the pumpkin with olive oil and salt generously. Bake in moderate oven until cooked.
Either use straight away or keep in the fridge for whenever you are ready to use. (Also great for salads)
Soak the cashew nuts in water for about an hour.
Bring the vegetable stock to the boil and cook onion until softened
Bring the water to boil and while the pasta is cooking, put the pumpkin, drained cashews, almond milk and vegetable stock and onion into a blender.
Blend until smooth. You might need to add a little more almond milk to ensure the sauce is creamy and of a consistency of cream.
Drain the pasta and mix with the sauce.
Serve immediately with nutritional yeast.
NB – I don’t find this pasta nice afterward as the sauce tends to thicken up and get a bit gluggy. So it is definitely a pasta to consume right away!