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Ingredients
Scale
- 10 ounces dried pasta (such as penne or fettuccine)
- ½ cup cashews (soaked in hot water for 30 minutes)
- 1 cup water
- 2 tablespoons vegan butter
- 2 medium shallots (finely diced)
- 5 cloves garlic (minced)
- 2 tablespoons tomato paste
- ½ teaspoon chili flakes (or to taste)
- 2 ounces vodka
- ½–1 teaspoon salt (or to taste)
- ¼ teaspoon ground pepper (or to taste)
- ⅓ cup pumpkin puree
- ½ cup crispy breadcrumbs
- Fresh thyme (to taste)
Instructions
- Soak cashews in hot water for 30 minutes, then blend with 1 cup water until smooth.
- Heat a pan, melt vegan butter, sauté shallots and garlic until translucent.
- Add tomato paste, chili flakes, salt, and pepper; then pour in vodka and let bubble.
- Stir in pumpkin puree and cashew cream, mixing until thick.
- Cook pasta as per package instructions, then combine with the sauce.
- Serve warm, topped with crispy breadcrumbs and fresh thyme.
Notes
Ensure cashews are properly soaked for the creamiest sauce.
Adjust chili flakes based on your preferred spice level.
Consider using whole-grain or gluten-free pasta for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking and Blending
- Cuisine: Vegan Italian
Nutrition
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 6
- Protein: 10
- Cholesterol: 0