I can’t believe that summer is over already. Where did it go? It’s crazy that it’s already Fall with changing leaves and a crispness in the air (which I love, by the way).
I took an unintentional break from blogging and social media this summer. There was so much going on (both in my life, work, and the world), and I needed to step back for a little bit and unplug. Unplugging felt good and needed, but I’m also really excited to get back to blogging and sharing recipes again.
The best part of this summer was my daughter getting married. It was such a wonderful and joyous celebration, and although I had planned to take a ton of photos, I really didn’t get to take any. My husband had my phone in his pocket all night. Between making all of the desserts, salads and beverages (and wedding cake!), and trying to be present and savor every moment I could (and visit was family and friends), the photos were left up to the photographer. Hopefully I can share a few.
Now that I’m back to cooking, what better recipe to start with than one with pumpkin? This pasta recipe is a riff on my Baked Pumpkin Penne from Vegan Casseroles. This one is a little more savory, but super quick and easy to make. It’s also soy-free in addition to being gluten-free. Of course you can use any kind of pasta you like, but I usually use Jovial, which is my go-to gluten-free pasta brand.
I made this pasta on AM Northwest this morning. At the last minute I decided to throw in a Bratwurst from Beyond Meat, which is so good it kills me. The pasta with the sausage was incredible, so if you can get your hands on them do it! Click here to watch the TV segment.
Happy Fall everyone! Let me know if you make this pasta.
12 ounces dried gluten-free penne
2 tablespoons olive oil
1 large sweet onion, cut into thirds and thinly sliced
3 large cloves garlic, pressed or minced
1 shallot, minced
2 cups water
1 (15-ounce) can pureed pumpkin (not pumpkin pie mix)
1/2 cup raw unsalted cashews, soaked
4 tablespoons nutritional yeast flakes
1 1/2 teaspoons Better Than Bouillon No Chicken Base
1 teaspoon sea salt
1 teaspoon dried rubbed sage
1/4 teaspoon freshly ground nutmeg
Salt and freshly ground black pepper, to taste
- In a large pot of lightly salted boiling water, add the pasta and cook according to package directions until al dente. Don’t overcook the pasta, especially if you’re using one that is gluten-free. Drain the pasta well and transfer to a large bowl. Set aside.
- While the pasta is cooking, prepare the sauce. In a large cast-iron skillet, heat the oil over medium-high heat and sauté the onion, and shallot until soft. Add the garlic and cook a few more minutes until the onions are lightly brown. Remove from the heat.
- In a blender, combine half of the cooked onion mixture, water, pumpkin, cashews, nutritional yeast, bouillon, salt, sage and nutmeg. Blend until the mixture is super-smooth and velvety, and no traces of nuts remain.
- Add the pumpkin sauce to the reserved cooked onions in the skillet, giving it a good stir. Heat over medium heat, until sauce is hot. Toss with hot pasta, add salt and pepper to taste and serve.
Tip: If you’re using a high-speed blender like a VitaMix, you can skip the soaking step for the cashews, and just use them dry.
Variation: Sauté a sliced vegan bratwurst or two, and toss with the sauce and pasta.
Keywords: gluten-free, vegan, pumpkin
Copyright © 2018 Julie Hasson