Vegan Pumpkin Alfredo

1 cup raw hazelnuts
14-16 oz gf pasta
12 fresh sage leaves
1 large garlic clove, finely chopped
2 Tbsp nutritional yeast
1 cup pumpkin puree
4 tsp red miso paste
¼ cup cashew cream
1 Tbsp apple cider vinegar
1/8 tsp ground nutmeg
1/8 tsp red cayenne pepper
black pepper to taste

*Optional roast broccoli and mushrooms or any vegetable you might have on hand

Heat oven to 345 Scatter Hazelnuts on a baking sheet and roast for 8 minutes (keep an eye on them)

Place roasted hazelnuts in the middle of a clean kitchen towel and rub them with your hands- most of the skins should loosen up and come off. Cool and chop

Cook pasta according to package directions. Save ½-3/4 cup of pasta water. Rinse pasta and set aside

Heat sage heats to release essence and set aside

Add 2 Tbsp Pasta water to a skillet. Add nutritional yeast and stir Add in garlic, Pumpkin puree, miso paste, apple cider vinegar, and dry spices

Add more pasta water as needed. Adjust seasonings. Add pasta to sauce and *any vegetables you might have roasted. Allow to warm through and serve. Garnish with sage leaves and roasted hazelnuts

susan wesleyOctober 19, 2023