Pumpkin Sage Cashew Cream

A delicious and quick to make pasta that’s perfect for Fall. The sauce marries together roasted pumpkin and aromatic sage, creating a healthy yet decadent creamy dinner dish.

Pumpkin Sage Cashew Cream

A delicious and quick to make pasta that’s perfect for Fall. The sauce marries together roasted pumpkin and aromatic sage, creating a healthy yet decadent creamy dinner dish.

Course

Main Course
Prep time

10 Mins
cook time

1 Hour
servings

4
Author

@walderwellness
Video & Images by

@anettvelsberg

Ingredients

1 small sugar pumpkin or butternut squash halved & deseeded
3 cloves garlic peeled & minced
7 leaves fresh sage
olive oil splash
1 pkg Lotus Foods Organic Brown Pad Thai Rice Noodles
½ cup raw cashews soaked in hot water for an hour
3 tbsp nutritional yeast
1 tbsp thyme
½ tsp ground Ceylon cinnamon
1 tbsp extra virgin olive oil
salt + pepper to taste

product used in the recipe

Organic Brown Pad Thai Rice Noodles

1

Preheat oven to 350°F and line a baking sheet with parchment paper.
2

Place pumpkin halves face side down on parchment paper and bake for ~45 mins until tender. Once done, remove from oven and let cool for ~10 mins.
3

Add garlic and sage leaves to a small pan with some olive oil, sautéing for a few minutes until garlic has browned.
4

Cook noodles according to package directions. Do not overcook.
5

Drain cashews and add to high-speed blender with sautéed garlic, sage, nutritional yeast, thyme, cinnamon, olive oil, salt, and pepper.
6

Remove skin from pumpkin and add to blender. Blend on high until well mixed and creamy. Add a splash of hot water to sauce mixture if too thick. Adjust seasonings as necessary.
7

Drain noodles and return to pot. Add pumpkin sauce and stir well. Serve with extra seasonings, a sprinkle of nutritional yeast, etc. Serve immediately.