Round 2 of the National Cookbook Month series is this creamy pumpkin pasta! If you didn’t see my last post, we’re celebrating October by reviewing a few recipes from The Love and Lemons Cookbook. I was intending to post this on Tuesday for National Pasta Day, but I’m finding efficiency is not one of sleepy pregnant ladies’ virtues.
While I was flipping through the book, I couldn’t help but stop on this page. Tell me this doesn’t scream comfort food. Although I initially thought this was mac and cheese, it’s creamy pumpkin brown rice penne. It’s a cashew and pumpkin-based sauce over brown rice pasta, making it both vegan and gluten-free. I didn’t have any brown rice penne on hand so I used some organic casarecce from Costco.
As with many creamy vegan dishes, it starts with some raw cashews soaked overnight. I didn’t remember to soak mine the night before so I poured boiling water over the cashews and soaked them for about half an hour.
Although the recipe called for fresh kabocha squash, I had a can of pumpkin that needed to be used. Is this cheating?
The recipe tells you to roast the pumpkins along with the onions, garlic, and sage in the oven. Since I was using canned pumpkin, I didn’t feel like turning on the oven just for onions. I figured sauteeing them in the pan would be good enough. I also skipped the garlic because the baby hates garlic.
This creamy pumpkin pasta might not look as creamy as Jeanine’s does, but it’s because I currently don’t own a high power blender. Texture and looks aside, this dish was delicious! You could barely tell the sauce had pumpkin in it, which was nice since I was worried about it being too sweet. It was so flavorful and creamy, yet not heavy like regular cream sauce that Tristan and I ate much more than we usually do. Next time I’d like to try adding some nutritional yeast to make it closer to a mac and cheese.