Ingredients
- 1 cup walnuts
- 4 tbsp vegan butter
- 1 shallot, finely diced
- 2 garlic cloves, minced
- 2 teaspoons fresh sage, minced
- 1 cup pumpkin puree
- Salt and freshly ground pepper, to taste
- 1 cup cashews, soaked for 20 minutes in hot water
- 1 cup Ripple Unsweetened Original Milk
- 4 cups zucchini noodles
- 1/4 cup vegan parmesan, plus more for serving
Directions
- Preheat the oven to 375°.
- Spread the walnuts on a baking sheet and toast for about 7 minutes, until golden. Let cool and roughly chop.
- In a medium saucepan, melt the butter. Add the shallot, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.
- Transfer the mixture to a food processor. Add the pumpkin puree, cashews and milk and process until smooth.
- Taste and season with salt and pepper to your liking.
- Scoop the pumpkin puree into a medium skillet and cook over moderately medium heat until hot.
- Mix in the 1/4 cup of grated cheese.
- Add the zucchini noodles and toss to coat thoroughly.
- Cook for 4-5 minutes or until the noodles are al dente.
- Season with salt and pepper.
- Transfer the pasta to bowls, sprinkle the walnuts and more parmesan.
- Serve immediately.
