i was never much of a pasta person at ALL until i whipped up this recipe. i am, however, always a fan of creamy cashew-based sauces and yellow curry-anything, so naturally, this has become a staple in my dinner rotation. the addition of pumpkin really rounds out the flavor with some grounded sweetness. it’s also ridiculously easy, as it takes just soaking your cashews and blending them up with the rest of the sauce ingredients to then serve with your pasta of choice.
Ingredients (serves 3)
1 box pasta of choice (i love banza)
1 C cashews, soaked*
1/4 C yellow curry paste
1/2 C pumpkin pureé
2-3 T water (to blend)
pinch of salt and pepper
cook your pasta according to package directions.
while the pasta cooks, blend all of the sauce ingredients together with as many tablespoons of water that are necessary to thin it out to your desired consistency. i like mine thicker and fluffier, so i usually add just enough to blend.
once your pasta is cooked, drain and add to your sauce. mix well.
serve and top with fresh cilantro and red pepper flakes.
*soak overnight (at least 4+ hours) in room-temperature water or for at least 1 hour in hot water (covered).