Preheat oven to 175 degrees, line baking sheet with parchment paper and set aside.
Cut ends off pumpkin with a large knife and then cut in half. Using a sharp spoon, scrape out the pumpkin seeds (pumpkin seeds can be saved for roasting). Put the pumpkin in the oven and bake for 45 minutes. Check with a fork if it is already soft. Otherwise, extend baking time.
Now put on pasta water and cook gluten-free pasta according to package instructions.
For the sauce, scoop out the flesh of the two halves of the pumpkin and place in the blender. Together with the cashews, almond milk, sea salt, sage and/or thyme, nutritional yeast, vegan parmesan, (optional) pumpkin spice and chili on high speed for 60 seconds until a creamy sauce is formed. If the sauce is too thick, add a little more almond milk. If it is too thin, add a few more cashews and blend again.
1 medium size Hokkaido pumpkin, Optional: 15ml coconut oil, 2 Piece Garlic cloves, 50 g Cashews, 240 ml Almond milk, ½ tbspn Sea salt, 4-6 g Sage and thyme mixed, 12 g Nutritional yeast, 15 g vegan parmesan, Optional: ¼ tsp pumpkin spice, Optional: ¼ tsp Bird Eye chilies or other chilies
To heat, place in a large skillet and heat over medium heat for 4-5 minutes, add pasta and mix well.
250 g gluten free pasta
Taste and season if necessary, portion onto plates, serve with desired garnishes and enjoy!
Vegan parmesan, Fresh sage, Pine nuts
Store leftovers covered in the refrigerator for 3-4 days.