Cheesey Vegan Pumpkin Pasta Sauce

by Lunch Lady Lou
Cheesey Vegan Pumpkin Pasta Sauce

Ingredients

2 cups roasted @oooobysyd pumpkin, but just roast the whole thing. You’ll use it.
➕ Roast your pumpkin seeds too! Use them as the topping. I added 1 tsp each of cumin and smoked paprika
➕ 1 small onion, roasted or cooked in a pan
➕ Garlic! Roast it up. Up to a bulb is wonderful. If raw, use about 1/2.
➕ 1 handful cashews (about 1/4 cup), soak them for 20 mins or more of you can.
➕ 1 tsp dried herbs
➕ 1 tsp nutritional yeast, optional but awesome especially if you can’t handle dairy
➕ 1 tsp bone broth concentrate, I used @bestofthebone (this makes it no longer vegan) and up to 1/2 cup water OR
Half cup vegetable broth OR
Half cup water (it will still be yum)
➕ A good splash (2 tbsp) extra virgin olive oil
➕ Salt and pepper as you need

Directions

➕ Throw everything in the blender and blend til smooth. You could also mash this up with a fork for a textured sauce, your onions would stay a little chunky but that’s OK (or finely dice them).

➕ Heat sauce in a pan on the stove, especially important if you added raw garlic. Give it a good 5-10 minutes at a simmer.

SERVING IDEAS

➕ Pasta of your choice or veggie zoodles

➕ A big bundle of greens, I used cabbage and fennel sautéed in a pan

➕ Goat cheese or Parmesan

➕ Crispy bacon

LEFTOVERS?

Freeze in small portions, I’d recommend up to 1 cup. So you can use as you like without needing to thaw a whole batch. I like to freeze in ice cubes.

Use as a base for homemade pizza.

Schmear on toast with a fried egg on top.

Add to curries, even if it’s a tablespoon or so. Pumpkin is flavour love.

We love coming home to our weekly fruit box. Having two small children it means we always have plenty of fruit in the house which makes meal and snack times a lot easier! It helps that the Beanies team are all super friendly and helpful.

— Emma, Ranmoor

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