Celebrity Vegan Chef Jason Wrobel creates a fantastic raw vegan holiday recipe that’s a little on the lighter side. We begin by creating the sauce and you can use your favorite noodles or some spiralized squash. Dress it up with pumpkin seeds, oil, and sage leaves. Voila! Another way to use that pumpkin you’re so fond of!
Pumpkin Alfredo Pasta
- 1/2 cup filtered water
- 1 cup organic pumpkin puree
- 1 cup soaked and drained cashews
- 1 teaspoon olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon white pepper
- 2 teaspoons sea salt
- 1 teaspoon garlic powder
- Dash of ground nutmeg
- 1 teaspoon fresh sage
- 1 medium butternut squash, halved, peeled and spiralized
- Fresh sage, reserved for plating
- Raw pumpkin seeds, reserved for plating
- Pumpkin oil, reserved for plating
In a high-speed blender, combine the Alfredo sauce ingredients and blend until smooth and creamy. Next, pull out the spiralizer. Place the butternut squash in the spiralizer and make noodles. In a large mixing bowl, combine the pumpkin Alfredo sauce with squash noodle and mix well. Serve the noodles topped with fresh chopped sage, pumpkin seeds, and a drizzle of pumpkin seed oil.
Yield: 8 to 10 servings
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