Everywhere I look I see pumpkins, cranberries, nuts and seeds. If you are still in full swing of craving fall flavors, you will love this vegan pasta recipe. It’s smokey, spicy, and a true celebration of seasonal tastes. Click here for my complete list of seasonal fruits, veggies and squash.
Pasta of your choice. I used whole wheat spaghetti
1-3 Tablespoons Olive oil
1 yellow and 1 orange bell pepper, cut into strips
1 small onion sliced in thin rounds or wedges.
3 Tablespoons nutritional yeast
1/3 cup ground cashew
1/2 teaspoon oregano
1/2 teaspoon marjoram
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1/4 teaspoon cocoa powder
pinch of salt
1/8 cup dried cranberries
1/8 cup chopped cashews
1/2 cup pumpkin puree
Start the pasta. Place onions in a large skillet with 1 Tablespoon olive oil. Cook on low heat for 5 minutes then add the bells and continue cooking, stirring occasionally.
In a small mixing bowl combine the nutritional yeast, ground cashew, spices and pumpkin puree. Add 1/4 cup hot water from pasta and stir all this together.
Once the pasta is ready, drain and return to cooking pot, stir in the onions and bells, and pumpkin spice mixture. Stir well, add some more olive oil if you like and adjust the seasonings to your liking. Divide among 3-4 plates.