Pumpkin Pasta

Vegan and Gluten Free optional 

Ingredients

1 lb of Pasta of Choice  (gluten free works too!)

2 cloves of garlic minced (or 12 cloves of garlic if your fighting off vampires)

1 can of pumpkin

1/2 cup of cashews (soaked overnight is preferred but you can also just boil for 15 minutes)

¼ cup of nutritional yeast (you can also use 1 tbsp miso paste for that cheezy umami taste)

½ cup of sunflower seeds (boiled for 15 minutes)

Handful of Fresh sage (I’m a big believer in fresh herbs…dry just isn't the same, unless its oregano than by all means…)

1 cup of coconut milk (from the can is best)

Sea salt, & fresh cracked black pepper

Protein of choice if adding (I added Tempeh)

Cooking Instructions

Cook the pasta. 

Boil the cashews (if you haven’t soaked them) & the sunflower seeds - Please understand if you do not have a high powered blender you want to soak the cashews as long as possible, like overnight. Or boil for 30 minutes. The sunflower seeds don’t need long to get soft.

Blend all the sauce ingredients and add to pasta, & heat. 

Fry the sage leaves in a little oil or butter until crisp. 

Season according to taste, add in your protein if desired and top with the crispy sage leaves.