Pumpkin Thyme Pasta
There is no better time than pumpkin thyme!
A seasonal take on Mac and Cheese but without the cheese. I grew up eating the cheese sauce powder from the bag. Let me just say, there is nothing fake about this sauce. Its full of creamy and full of flavor. I think you will love it.
Make a big batch and have it for leftovers! This is perfect for all ages - everyone can appreciate some cozy pasta.
1 cup pumpkin purée
1/2 Tbsp minced garlic (or one clove)
2 1/2 Tbsp nutritional yeast
1/3 cup unsweetened almond milk
1 tsp pink salt
1/4 tsp cayenne
1/4 tsp nutmeg
1 tsp cinnamon
1/4 tsp ground ginger
1 Tbsp fresh thyme
1 tsp maple syrup
2 Tbsp arrowroot powder
12 oz package of pasta (~3 cups dry)
1/4 cup raw, unsalted cashews
1/4 tsp garlic powder
1/4 - 1/2 tsp salt (personal preference)
1 Tbsp nutritional yeast
Bring 1 1/2 quarts of water (6 cups) to a boil.
In a blender, make the sauce. Blend until smooth.
Once the water comes to a boil, add pasta and a pinch of salt. Reduce heat and cook according to directions on the package.
In a small blender or food processor, make the vegan parmesan. Pulse until finely chopped. Set aside.
Heat up the sauce in a pan over low heat. The arrowroot powder will help it to thicken. Stir continuously.
When the pasta is cooked, drain and rinse with cold water.
Makes 4 servings