CREAMY PUMPKIN & VEGAN SAUSAGE PASTA

Creamy, dreamy pasta recipe that's fit for the fall season. Sprinkle some Cashew Parmesan on top to make this cheesier and tastier.

INGREDIENTS

• 2 vegan sausages, sliced
• 200g butternut pumpkin, diced and cooked through
• 180g uncooked pasta
• 60g frozen peas
• 100g soy milk
• 1/2 tsp salt and pepper
• 1/2 tsp turmeric
• 1 tbsp cashew parmesan
• 2 cloves garlic

METHOD

1. In a blender, place half of the pumpkin, milk, parmesan, turmeric, garlic, salt and pepper. Blend until smooth.
2. Cook pasta until al dente (you can also cook the peas in the pot to save water and energy). Drain the water but reserve 1 cup to add to the sauce later.
3. In a pan, place pasta, sausages, half of the pumpkin, peas and sauce. Mix thoroughly and cook on low to medium heat. Add the pasta water and cook for a further 1-3 minutes or until sauce is thick and creamy.
4. Let it cool slightly and serve in your favourite Halonut coconut bowl! Sprinkle a tbsp of Cashew Parmesan to make this even more tastier!