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- 1 cup cashews, soaked
- 1 cup pumpkin puree
- 2 ribs celery, chopped
- 1/ 4 onion, chopped
- 2 cloves garlic
- 3 tablespoons white miso
- 1/ 2 cup nutritional yeast
- 1 teaspoon paprika
- 1/ 2 teaspoon turmeric
- 2 cups vegetable broth
- 2 tablespoons lemon juice
- 1 head broccoli, cut into florets
- 12 ounces pasta of choice
- 1/ 2 teaspoons salt and pepper, or more to taste
Fill a pot with water 1/4" high and add celery, onion, and garlic. Steam over medium heat until veggies are soft.
Meanwhile, cook the pasta. In the last 2-3 minutes of cooking, add in broccoli florets. Drain and set aside.
Transfer the steamed veggies, leftover water from steaming, and remaining ingredients (except pasta & broccoli) to a blender and blend until smooth. Taste and add salt as needed.
Pour sauce into a pot and heat on medium low, stirring frequently to prevent burning. You don't need to boil it (it will splatter), just heat it to a warm enough temperature for eating. Add in the cooked pasta and broccoli and stir to coat. Turn off heat and keep covered until ready to eat.
Serve with hot sauce, avocado, smoky tofu, or any other desired toppings.