If you butchered and baked your Halloween pumpkins or stocked up on the canned stuff as it went on sale before Thanksgiving, you probably have pumpkin puree leftover from preparing America’s favorite dinner. You could whip up a batch of my pumpkin super food muffins or incorporate the puree into a savory application.
I introduced my creamy vegetable pasta sauce to you with the loved and loathed eggplant. At the time, I hadn’t tried the formula with another vegetable, so I wasn’t sure how this pumpkin sauce would turn out. I’m happy to report that it was a success! I served it atop pasta to the guests at my Thanksgiving dinner (which we hosted early because my mom was in town visiting her newest grandson) and it was the most-talked-about dish of the evening.
If you have a blender and a box of pasta, you’re ready for this decadent and healthful pumpkin “cream” sauce to make an appearance at your next dinner. I’m using oat milk in today’s cashew cream, one of the sauce’s star ingredients. Oat milk is naturally on the sweeter side of plant milks, so it compliments pumpkin nicely, as we are often used to using it in sweeter culinary concoctions. Bonus: One serving of this particular oat milk will provide you over a third of your recommended daily calcium and two grams of dietary fiber. Not bad.
Scoop up your leftover pumpkin and put this quick and easy dinner together in minutes. Nutritious—especially if you use a whole grain or vegetable pasta—and resourceful, I’m happy to help you use every bit of your leftover Thanksgiving eats. Enjoy!
FORMULA BASE: CREAMY VEGETABLE PASTA SAUCE
Makes sauce for 1 box of pasta*
- 2 cups coarsely chopped raw vegetables –> I used 1 ½ cups pumpkin puree. (This translates to approximately 2 cups of raw chopped vegetables, since it is already cooked and pureed down.)
- ½ cup cashew cream (soak raw cashews overnight and blend with just enough water/plant milk/veggie stock to form a thick cream) –> Because pumpkin has a strong flavor, I used extra cashew cream: 1 cup cashews + 1 ½ cups oat milk.
- 2 tbsps nutritional yeast –> I opted out of this, figuring it didn’t mesh well with pumpkin. It worked out, but for most other vegetables, I would include it.
- 1 tbsp acid (i.e. vinegar, mustard, citrus juice, etc.) –> I used whole grain mustard.
- ¼-1 tsp seasoning (i.e. fresh/dried herbs, spices, etc.) –> I used ½ tsp dried sage and ¼ tsp ground nutmeg.
- Pink Himalayan sea salt and fresh ground pepper to taste –> I used ½ tsp salt and about 4 turns pepper.
Peel (if necessary) and chop your vegetables. Steam, roast, or boil to cook. While your vegetables are cooking, bring a pot of water to a boil and prepare your pasta of choice. When the vegetables are finished, combine with all other ingredients (except the pasta, of course!) in a blender and puree until smooth and creamy.
Pour atop your pasta (or use in another application) and enjoy immediately for most desirable consistency. It will keep just fine in the fridge, but will dry out a bit.