Spaghetti with Creamy, Spicy, Pumpkin Sauce
Think outside the tomato. Pumpkin and Butternut squash can be used to make the best vegan pasta sauces if you know WTF you’re doing. You get a level of creamy that you don’t always find in vegan foods. This recipe wasn’t just inspired by pure alturism for vegans lacking decent creamy pasta sauces, the health food store had cans of pumpkin on sale for 44 cents, and I (and this meal) are cheap AF.
1 lb. spaghetti
2 C almond (or cashew) milk.
1 T cornstarch
1 15 oz. can of pumpkin puree (not pumpkin pie filling)
1 t dried rosemary
1 t dried thyme
1 t dried oregano
1 t smoked paprika
Punch of salt
2 C chickpeas
1 C cashew halves
¼ C nutritional yeast
1 T Sriracha
½ C reserved pasta cooking water.
Fill a big pot with salty water, and bring it to a boil. Cook your pasta al dente in it. Save ½ C of the water and drain the pasta in a colander.
Meanwhile, whisk the almond milk, cornstarch, and pumpkin together in a saucepan over medium heat until fully combined.
Add the rosemary, thyme, oregano, paprika, and salt to the sauce, and stir to combine. Lower the flame and simmer the sauce. it should be pretty thick by now. Give it a taste. Does it need more of anything? If so, put more of that thing.
Stir the chickpeas, cashews, nutritional yeast, and Sriracha into the sauce. Taste it. It’s awesome, right?
If the sauce is a little too thick, you can add some of the reserved pasta water to thin it out. If it’s not, you’re good to go.
Once the pasta is ready, portion it out into 4-8 portions, and top with the sauce.