1L water
400g pumpkin, roughly diced
1 cup (150g) cashews, pre-soaked
1/4 cup nutritional yeast
1 garlic clove, roughly chopped
1/2 teaspoon salt
300g gluten-free macaroni
2 cups baby spinach leaves (about 100g)
Freshly ground black pepper
Chili flakes
1. Bring water to the boil in a saucepan over a high heat. Add pumpkin, cover and boil for 8 minutes, or until pumpkin falls apart when pierced with a fork. Drain, reserving the cooking liquid.
2. Place pumpkin, cashews, yeast, garlic and salt in a blender and blend until smooth. Add three-quarters of the reserved cooking liquid and pulse to combine. Set aside.
3. Cook macaroni according to the packet instructions. When al dente, turn off the heat and add spinach leaves. Drain immediately. Add pumpkin sauce and stir until the pasta is well-coated. Season to taste with pepper and chili flakes. Serve immediately.
RECIPE BY ELAS’S WHOLESOME LIFE (@elsas_wholesomelife)