Cashew Pumpkin Cheeze Pasta Casserole
2016-05-11 11:36:28
Serves 4
This recipe is a fun spin on the classic cashew cheeze sauce. With a hint of pumpkin flavors, this casserole is the perfect comfort food for cold autumn days.
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Nutrition Facts
Serving Size
90g
Servings
4
Amount Per Serving
Calories 261
Calories from Fat 140
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
16%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 367mg
15%
Total Carbohydrates 23g
8%
Dietary Fiber 3g
14%
Sugars 2g
Protein 9g
Vitamin A
26%
Vitamin C
1%
Calcium
3%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Cashew Cheeze Sauce
- 1 cup raw cashews, soaked
- 1/2 cup water or vegetable broth
- 2 tbsp canned pumpkin
- 2 tbsp nutritional yeast
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp paprika
- 1/4 tsp pumpkin spice (optional)
- a dash of cinnamon
- 1/4 black pepper
Pasta
- 1/2 package spaghetti of choice (I used Trader Joes® Gluten-Free Quinoa Pasta)
Breadcrumb Topping
- 2 tablespoons breadcrumbs (use gluten-free if desired)
- a pinch of each: cinnamon, paprika, salt
Instructions
- 1. Preheat the oven to 350F. Soak the cashews in hot water for at least 30 minutes. In the meantime, start a pot of boiling water for the pasta.
- 2. Cook the pasta according to the instructions and stir occasionally.
- 3. Add the cheeze sauce ingredients to a high powered blender and blend for 2-3 minutes or until smooth.
- 4. Drain the pasta and add it to a medium-size casserole dish. Pour the cheeze sauce over the pasta and stir until fully incorporated.
- 5. Sprinkle the bread crumb topping over the pasta in an even layer. Garnish with more paprika if desired.
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PS: I just realized that this is my tenth recipe here on the blog!
