Pumpkin Cashew Alfredo

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.

  1. Soak cashews in hot boiling water for at least 30 minutes or soak in water for 6 hours.

  2. Preheat skillet and added chopped onion. Brown and add garlic.

  3. Drain Cashews and add onions, garlic and remaining ingredients to a high speed blender ( stir in oil after blending).

  4. Serve over zucchini (cone number 2) or lentil, chickpea or lentil pasta.

(Salad is kale/cranberry salad)