10 minutes prep time
20 minutes cooking time
½ medium hokkaido pumpkin, seeds removed and cut into 2cm squares
4 cloves garlic, skin on
4 sage leaves
1 teaspoon olive oil
1 teaspoon sea salt
180ml vegetable stock, hot
60 grams Planet Plant-Based Cashew Butter
2 tablespoons coconut aminos
Preheat the oven to 200C and line a baking sheet with parchment paper.
Add the pumpkin, garlic cloves, sage, olive oil, and salt to the baking sheet. Use your hands to mix well, until the vegetables are coated in the oil and salt
Bake for about 20 minutes, or until the pumpkin is soft and the garlic cloves are golden. Some edges of the pumpkin might be darkened and that’s okay - more flavour!
While the pumpkin is cooking, make the pasta according to the package instructions
Once the vegetables are cooked, peel the garlic. It should be very soft inside. Add all of the vegetables to a container or blender along with the hot vegetable stock, cashew butter, and coconut aminos. Blend until very smooth and creamy.
Pour the pumpkin cashew sauce over the cooked pasta, stir well, and serve immediately.
It is important that the vegetable stock and pumpkin are both ones that you like very much. A watery pumpkin won’t make for a nice sauce, and a bad vegetable stock will still taste bad after being blended.