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When I want something easy, healthy, inexpensive and vegetarian, cashews are my go to as they are a staple in the home. This Pumpkin cashew alfredo over zucchini and broccoli bits make s low carb option loaded with plants and all things good! Adding a kale broccoli salad with cranberries on the side was just enough sweet to make this the perfect fall meal! Vegan approved!
16 oz cooked pasta
⅓ cup raw cashews
1 tbsp olive oil
2 cloves minced garlic (or 1- 2 teaspoon minced)
½ cup diced onion
1 cup pumpkin puree
1 cup vegetable or chicken broth
1/2 tsp paprika
2 tbsp nutritional yeast (or more)
salt & pepper, to taste
(sprinkle paprika, sunflower seeds and parsley on top.
Soak cashews in hot boiling water for at least 30 minutes or soak in water for 6 hours.
Preheat skillet and added chopped onion. Brown and add garlic.
Drain Cashews and add onions, garlic and remaining ingredients to a high speed blender ( stir in oil after blending).
Serve over zucchini (cone number 2) or lentil, chickpea or lentil pasta.
(Salad is kale/cranberry salad)
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