Autumn Pumpkin Pasta

Pumpkin Cashew Cream Sauce, Sage and Hazelnut Pesto, and Oven Roasted Baby Squash

For the vegetables, I used a baby squash mix, cut into bite sized pieces, tossed in a little olive oil, salt, and pepper and roasted at 400 degrees for 15 to 20 minutes till softened and nicely browned. 

For the pasta, I used Williams Sonoma pumpkin pasta and cooked according to packaged directions, but any pasta will work!

For the Autumn Pesto

1/4 cup fresh sage leaves

1/2 cup flat leaf parsley 

1/4 cup chopped hazelnuts

1 tablespoon pine nuts

1/2 cup olive oil

Combine all ingredients in a food processor and pulse till almost smooth, adding more olive oil if necessary. 

For the sauce:

1 tablespoon olive oil

1 onion

2 cloves garlic

1 teaspoon chopped rosemary

1 teaspoon chopped thyme 

1 cup cashews, soaked over night

1/4 cup nutritional yeast

1/2 cup pumpkin puree

1/4 cup chopped marinated red bell pepper

salt and pepper to taste

Heat olive oil in a saucepan over medium heat. Add in the onion, rosemary and thyme. Sauté till onions are soft. Add in the garlic and cook for just a minute more. Transfer to blender or food processor.

Add the cashews, nutritional yeast, pumpkin, and red pepper to the blender. Turn blender on. Add a little water at a time till you get the consistency you want. Like a cream sauce consistency. Taste and adjust with salt and pepper if needed. 

Toss the pasta with the cashew sauce and roasted vegetables. Drizzle with pesto and top with grated vegan mozzarella cheese (I love Follow Your Heart or Field Roast!!)