Pumpkin and Cashew Cream Sauce

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Pumpkin and Cashew Cream Sauce
https//www.wholesomebellies.com.au/
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Pumpkin and Cashew Cream SauceGrowing up in an
Italian family, with my mum as a chef in our
family restaurant, this pasta dish was on
repeat.  It was an absolute hit at the
restaurant.  Our family restaurant was
called Arrivederci (my brother actually still
carries on the family business).  Anyway, back to
this dish!  People would come from all over just
for Spaghetti alla Zucca.  And it was always
served in this entire pumpkin.I too was
obsessed with it such a simple recipe with a
few key ingredients.  But the way my mum made it
wow, it just screamed love and
simplicity.Every time I make it now, it takes
me right back to those happy days back at the
restaurant its like a warm hug from mum.Back
then, I wasnt plant-based so this cream had
dairy cream in it!  And like most of my mums
traditional dishes, Ive veganised this using
cashew cream!  And honestly, its so
incredible.  I hope you enjoy this dish as much
as I do.  And I hope when you eat it, it feels
like a warm hug too!  
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• Prep time 5 minutes
• Cook time 25 minutes
• Total time 30 minutes
• Serves 4
• Ingredients
• 2 tablespoons olive oil
• 5 cloves of garlic, crushed
• 2 cups grated pumpkin (approx 400 grams)
• 1 to 2 tablespoons water
• 1 bottle of tomato passata
• 1 fresh birds eye chili
• 1 teaspoon salt

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• CASHEW CREAM
• 1 cup raw cashews (soaked for up to 2 hours or
  boil for 20 minutes)
• 3/4 cup water
• Pinch salt
• 2 tablespoons lemon juice
• Method
• Saute garlic in fry pan until starting to brown.
• Cook the grated pumpkin in the garlic and oil
  until it softens - this will take about 10
  minutes. Whilst cooking add the 1 to 2
  tablespoons water as needed to keep the pumpkin
  moist (or you could add more olive oil)

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• Add chili and salt to the pumpkin and once the
  pumpkin has completely softened add the tomato
  passata. Stir and then simmer on low for about 15
  minutes.
• Then make your cashew cream by blending your
  soaked or boiled cashews with water, lemon juice
  and salt until completely smooth - this is
  important as you don't want any texture in your
  cashew cream.
• Then add your cashew cream to your sauce and
  simmer on low heat for 2 - 3 minutes.
• Stir through your favourite pasta or even
  zoodles. YUM!

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Contact US

• Email -
• fiona_at_wholesomebellies.com.au
• Phone - 0416 250 969

https//www.wholesomebellies.com.au/