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Vegan Pumpkin Alfredo Pasta

Yields1 Serving

Vegan Recipe, Vegan Food, Nashville vegan food, Vegan pasta, Vegan alfredo, Vegan pumpkin recipes, healthy pasta, healthy alfredo, pumpkin alfredo, pumpkin pasta, healthy pasta, nashville food photography, nashville food photographer, nashville recipe developer, nashville food blogger, nashville foodie

 ¾ cup raw cashews
 ½ cup hemp seeds
 ¼ cup nutritional yeast
 ½ tsp salt
 ¼ tsp garlic powder
 12 oz dry pasta noodles
 2 tbsp vegan butter
 5 cloves minced garlic
 1 cup canned pumpkin puree
 2 ½ cups coconut cream
 1 tsp sea salt
 black pepper to taste
1

Directions⠀
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1. Place cashews, hemp seeds, nutritional yeast, salt, and garlic powder in a food processor. Process, scraping sides as needed, until finely ground and well incorporated.⠀
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2. Cook pasta noodles as box/bag directs.⠀
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3. In a large, deep skillet or a soup pot, melt vegan butter and saute minced garlic until fragrant.⠀
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4. Add pumpkin puree and coconut cream. Stir well to fully incorporate. Simmer until thick and creamy - don’t rush, it WILL thicken up.⠀
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5. Stir in 1/2 cup of the cashew/hemp/nutritional yeast “cheese” you blended up.⠀
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6. Taste, and if desired: add 1 tsp sea salt and stir through.⠀
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7. Place pasta noodles in bowl and add as much pumpkin alfredo sauce as you’d like. Top with course black pepper.⠀
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ENJOY Vegan Pumpkin Alfredo Pasta!⠀

Vegan Recipe, Vegan Food, Nashville vegan food, Vegan pasta, Vegan alfredo, Vegan pumpkin recipes, healthy pasta, healthy alfredo, pumpkin alfredo, pumpkin pasta, healthy pasta, nashville food photography, nashville food photographer, nashville recipe developer, nashville food blogger, nashville foodie