Easy Vegan Pasta With Creamy Pumpkin Cheese Sauce

Everything will be different this year. Christmas as well. BUT we still want to have a delicious Christmas dinner, let alone New Year’s Eve dinner.

Because it should be delicious and easy every time. And also healthy and why not vegan while we’re at it? You could also make the whole thing gluten-free if you or your loved ones cannot tolerate gluten. Simply get gluten-free pasta for this, because the sauce is glutenfree already.

Super creamy – thanks to pumpkin, which comes together with other delicacies in the mixer to make a super creamy, vegan cheese sauce. And this recipe is addictive. I’ve warned you.

Because no-one in this house can hold back with this when pasta with vegan cheese sauce is on the menu again. This super simple recipe isn’t just perfect for Christmas or New Years Eve. But also for any other (currently still small) celebration, or just for yourself. Of course, it is also wonderful as a leftover meal. So you see, there is no getting around it. This recipe can confidently be included in the core of the favorites.

I hope you enjoy it at least as much as we do over here.

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Easy Vegan Pasta With Creamy Pumpkin Cheese Sauce

Super simple and vegan Christmas dish. So delicious that you don't want to stop! Convince yourself! Find the recipe HERE:

Keywords: cheese, christmas, cooking, pasta, tomato sauce, vegan
Marie Dorfschmidt – therawberry: therawberry
Ingredients
  • 500 g pasta of your choice (gluten-free pasta for the GF variant
  • 300 g butternut squash
  • 2 medium-sized carrots
  • 1 medium onion
  • 75 g cashew nuts
  • 200-250 ml of vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • Salt to taste
  • 1 pinch of pepper
  • 1 teaspoon sweet paprika powder
  • 2 tbsp nutritiounal yeast optional
  • 1 tbsp olive oil
Instructions
  1. Cook the pasta according to the package instructions.
  2. Wash the carrots and pumpkin.
  3. Peel the pumpkin and onion.
  4. Cut the pumpkin, onion and carrots into small pieces and fry them in a saucepan with olive oil. Fry them well.

  5. Deglaze the vegetables with the vegetable stock. Add cashew nuts and simmer for 10 minutes.
  6. Then put everything (including the broth) with the remaining ingredients for the sauce in the blender and mix well until the sauce is all smooth.

  7. Drain the pasta and pour sauce over it. Stir well and best serve straight away.
  8. Bon bppetit! Leftover items can be kept in an airtight container in the refrigerator for about 4 days.
  9. You've made this recipe? YAY ?

    Don't forget to tag me @therawberry over on instagram if you remake this one. I'd love to see your recreations. ?

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Did you like this recipe? 

Feel free to leave a comment here or your ideas and wishes. I am always so super happy about your feedback.

Thank you very much for stopping by. 
Have a wonderful day and see you soon.

Marie ??‍♀️

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