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Creamy Vegan Pumpkin Pasta Sauce
to try
Ingredients
  • 10 to 12 oz pasta of choice*
  • 2 tablespoons vegan butter, or oil
  • 1 medium-large yellow onion, diced
  • 3 cloves garlic, minced
  • ¾ teaspoon chili powder
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 cup canned pure pumpkin , (not pie filling)
  • 1 cup water
  • 1 cup tomato sauce*
  • 1 tablespoon better than bouillon vegetarian no chicken soup base
  • 2 cups fresh spinach, packed (optional see notes*)
  • subheading: Cashew Cream:
  • ⅓ cup raw cashews
  •  
  • ⅓ cup water
  • 1 and ½ tablespoons distilled white vinegar
  • subheading: For serving (optional):
  • vegan parmesan
  •  
  • Top with roasted or fresh chopped tomatoes
  • Toasted chopped pecans or hazelnuts
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