Vegan Pumpkin Alfredo with Lentil Pasta

Vegan Pumpkin Alfredo with Lentil Pasta

Ingredients:

Cashew Cream (cashews soaked in water overnight)

  • 1/2  cup Lucky’s Market Raw Cashews 
  • 1 1/2  cups water

Ingredients: 

  • 2 tbsp olive oil
  • 4 garlic cloves, minced
  • 2 sprigs of fresh sage
  • 10  brussels sprouts with outer leaves peeled off and discarded
  • 1/4 cup pumpkin puree
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp freshly grated nutmeg 
  • 1/4 tsp Lucky’s Market cinnamon 
  • 1 Package of Ancient Harvest™ POW!™ Power Protein Pasta Green Lentil Penne
Cooking Instructions:

Preheat oven to 400°F.

Brussels Sprouts:

  1. Thinly slice the brussels sprouts and toss with 1 tbsp of olive oil
  2. Put shaved brussels sprouts on a large sheet pan, and roast them for about 20 minutes or until they get nice and crispy.
  3. Sprinkle the brussels sprouts with salt and pepper. Remove from pan. Set aside.

Sauce:

  1. Add cashews to a bowl, cover with water and let them soak overnight.
  2. The next day, drain the cashews, add 1 1/2 cups of water and blend them in a high-speed blender until smooth & creamy. Set aside.
  3. Prepare the pasta according to the instructions.
  4. While the pasta is cooking, heat the remaining olive oil in a large pan on medium-high heat, then add the garlic and sage and let them cook until fragrant.
  5. Reduce heat to low and add the pumpkin puree and cashew cream mixing until incorporated.
  6. Add the salt, pepper, nutmeg, cinnamon and let the sauce cook down for 2 minutes. Remove the sage from the pan.
  7. Drain cooked pasta, add it to the pan and toss together with the sauce.
  8. Garnish with roasted shaved brussels sprouts. Enjoy immediately!

Note: To make a thicker sauce add only 1 cup of the cashew cream to the pan.