Description
Deliciously creamy vegan version of the famous Mac and Cheese. Comfort food at it’s best!
Ingredients
Scale
- 75 g raw cashews, soaked for 6 hours or overnight
- 375 ml water
- 150 g pumpkin puree
- 1 clove of garlic
- 2 tsp lemon juice
- 1 tsp onion powder
- 2 good pinches of nutmeg
- 1 good pinch of cayenne pepper
- 1/4 tsp turmeric, optional
- 1 tsp Dijon mustard
- salt and pepper
- 250 g pasta of your choice
Instructions
- Drain the cashews, rinse well and puree finely together with the water in a high-powered blender, or with a hand blender.
- Add all other ingredients (except the noodles…) to the blender and blend to a velvety, creamy sauce.
- Taste and season if necessary
- Boil the pasta in plenty of salted water, reserving 60ml of water when draining.
- Heat the sauce on low heat and let it thicken for 1-2 minutes
- Mix with the drained pasta, add some pasta water and serve immediately garnished with fresh parsley.
Notes
Soak the cashews in any case! This is healthier and makes the sauce nice and creamy.
Cook the pasta al dente, and heat it together with the sauce again very briefly.
The pasta water contains starch, so it is great to be folded in at the end. This is the same principle as for pasta with pesto. The pasta water helps to create a creamy bond between the pasta and the sauce.