With only days away from Thanksgiving, I wanted to take advantage of all my pumpkin cravings while the season lasts. Lately, I’ve been on a big pasta craze. It’s finally getting pretty consistently chilly here in Los Angeles and I’ve been enjoying the cozy comforts of my apartment, warm cups of tea, the sparkly lights of my Christmas tree and background noise marathons of all the Christmas rom-coms available on Netflix while working on recipes. I know what you’re thinking, ugh that sounds so cozy! But like, it does, am I right!?
Any who, now imagine that scenario and having the perfect, I mean PERFECT, creamy bowl of pumpkin pasta. I hope most of you if not all of you reading this get inspired to turn on your favorite Christmas movie, light up your christmas tree and enjoy this uber creamy pumpkin pasta.
Serving Size – 6-10 servings
Prep Time – 15 minutes
Cook Time – 30 minutes
1 bag of your favorite pasta
1 can of pumpkin puree
1 can of coconut milk
3 tbs olive oil
dash of black pepper
dash of salt
1/2 cup nutritional yeast
1 cup raw whole cashews
1/2 yellow onion
2 tbs “Nati’s sofrito” *see recipe under “sauces”
1/2 cup coconut milk (not canned)
dash of turmeric
Heat up 2 cups of water and bring to a boil. Once it begins to boil, remove from the heat. In a large bowl, add your cup of raw cashews and pour the hot water over them until fully soaked under water. Let the cashews sit in the warm water for at least 30 min.
Chop up your onion. Cook your onions in a large saute pan with some olive oil and 2 tbs of Nati’s Sofrito. Set aside.
Cook your pasta as directed on package.
In a food processor, add your cashews (drain from water), nutritional yeast, cooked onions, 1/2 cup of coconut milk, dash of salt and dash of turmeric. Blend until smooth. Set aside.
In the same pan you used to cook your onions, turn on the pan to med/low heat. Add your canned pumpkin puree & can of coconut milk. Mix it together until smooth.
Add your cheese sauce now into the pan and mix all together until smooth.
Add a dash of pepper, salt and a drizzle of olive oil. Give the pumpkin sauce a final mix.
Add your cooked & drained pasta to the pumpkin sauce. Mix it all together. Enjoy!
*If you have leftovers, for creamy sauce again the next day, just add a splash of coconut milk to loosen up the sauce again when heated.
The perfect combination of sweet, tangy and spice!
This easy vegan muffin recipe is the perfect treat for Halloween or Thanksgiving! Once fall starts, I don’t know about you but I want to eat all the warm and cozy pumpkin-y treats.
For these muffins I wanted to make them breakfast-friendly so I decided to add a little bit of citrus and the cranberry tangy touch. It was my first time using organic orange zest extract -careful cause it’s strong! If you’re not feeling the zangy/citrus twist, remove the orange extract and cranberries and add in your favorite vegan chocolate chips or perhaps some pecans or pumpkin seeds. Your pick! Let’s cook.
Cranberry Orange Pumpkin Spice Muffins
Serving Size: 18 muffins
Cook Time: 30 minutes
1 serving of 15 oz canned pumpkin
1/2 cup of almond milk (or any plant based milk)
1/3 cup of melted triple filtered coconut oil*
1 3/3 cups of raw cane sugar (or brown sugar)
1 1/4 cups of all purpose flour
1 tablespoon of flour
1 tablespoon of baking powder
1/2 teaspoon of pumpkin spice powder
2 teaspoons of cinnamon powder
1/4 teaspoon of salt
1/2 teaspoon of organic orange extract
1/2 cup of dried cranberries (sweet or unsweetened)
Preheat oven at 375 degrees.
With coconut oil (or whichever you prefer for baking) oil the muffin pan. I like to use Trader Joe’s easy spray coconut oil. If you are using cupcake liners, oil those too for easy non-stick removal. Set your muffin pan aside while you mix up the muffin batter.
In a large bowl, add the pumpkin, sugar, almond milk, coconut oil and orange extract. Whisk together until it makes a smooth mixture.
With a large sifter, add to the wet mixture all the dry ingredients. This includes: flour, baking powder, pumpkin spice, cinnamon and salt.
Whisk all the ingredients together until you get a smooth fluffy batter. Add in the dried cranberries and whisk together into batter.
Fill up your muffin cups about 2/3 of the way each. Just be sure to leave some space for them to rise.
Bake for 20-25 minutes. Take a toothpick and poke all the way through and remove. If nothing comes off the muffin, they are ready! If you get a little batter on the toothpick, leave them in for a few more min until you get clean toothpicks.
Remove from oven and let them cool. Option to add some icing or decorations of your choice. Make them spooky for Halloween 🙂
Enjoy, or as we say in Puerto Rico, Buen Provecho!