Creamy Pumpkin Pasta Sauce
A warm and creamy pumpkin sauce recipe for a delicious fall pasta dinner.
Ingredients
- ½ cup roasted cashews
- water to cover the cashews
- 1 tbsp olive oil
- 1 15oz can pumpkin puree
- ½ tsp salt
- ⅛ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp sage
- ⅛ tsp ground clove
- ½ cup pasta water
Instructions
- Measure out ½ cup cashews and pour water over until they are just covered. Set aside for about 1 hour.
- Prepare 1/2 lb of pasta according to the directions on the box. Set aside ½ cup of the pasta water. Drain the remaining water and set the pasta aside.
- After the cashews have soaked, add them to a food processor or blender with the water they soaked in. Blend on high until it is a consistent smooth and creamy texture.
- In a frying pan on medium heat add the olive oil and allow it to heat and coat the pan. Once it is warm, add the pumpkin puree and spices and mix until everything is well combined. Pour the cashew cream over the mixture and stir everything to incorporate. Slowly pour in the pasta water while stirring until you’ve reached a thick and creamy sauce consistency.
- Add the pasta to the pumpkin sauce and mix until it is all coated. Serve and enjoy!
Notes
- This pumpkin sauce recipe makes enough for ½ box of pasta, so if you would like to mix it with a full box, double the recipe.
- You can use more/less of the spices depending on your liking, but I've found that the measurements listed make a delicious flavor combination.