Pumpkin and Cashew Cream Sauce
                     Pumpkin and Cashew Cream 
Sauce
https://www.wholesomebellies.com.au/
Pumpkin and Cashew Cream Sauce
Growing up in an Italian family, with my mum as a chef in our family restaurant, 
this pasta dish was on repeat.  It was an absolute hit at the restaurant.  Our family 
restaurant was called Arrivederci (my brother actually still carries on the family 
business).  Anyway, back to this dish!  People would come from all over just for 
“Spaghetti alla Zucca”.  And it was always served in this entire pumpkin.
I too was obsessed with it – such a simple recipe with a few key ingredients.  But 
the way my mum made it – wow, it just screamed love and simplicity.
Every time I make it now, it takes me right back to those happy days back at the 
restaurant – it’s like a warm hug from mum.
Back then, I wasn’t plant-based so this cream had dairy cream in it!  And like most 
of my mum’s traditional dishes, I’ve veganised this using cashew cream!  And 
honestly, it’s so incredible.  
I hope you enjoy this dish as much as I do.  And I hope when you eat it, it feels like a 
warm hug too!
  
• Prep time: 5 minutes
• Cook time: 25 minutes
• Total time: 30 minutes
• Serves: 4
Ingredients
• 2 tablespoons olive oil
• 5 cloves of garlic, crushed
• 2 cups grated pumpkin (approx 400 grams)
• 1 to 2 tablespoons water
• 1 bottle of tomato passata
• 1 fresh birds eye chili
• 1 teaspoon salt
CASHEW CREAM
• 1 cup raw cashews (soaked for up to 2 hours or boil for 20 minutes)
• 3/4 cup water
• Pinch salt
• 2 tablespoons lemon juice
Method
• Saute garlic in fry pan until starting to brown.
• Cook the grated pumpkin in the garlic and oil until it softens - this will take 
about 10 minutes. Whilst cooking add the 1 to 2 tablespoons water as needed 
to keep the pumpkin moist (or you could add more olive oil)
• Add chili and salt to the pumpkin and once the pumpkin has completely 
softened add the tomato passata. Stir and then simmer on low for about 15 
minutes.
• Then make your cashew cream by blending your soaked or boiled cashews 
with water, lemon juice and salt until completely smooth - this is important as 
you don't want any texture in your cashew cream.
• Then add your cashew cream to your sauce and simmer on low heat for 2 - 3 
minutes.
• Stir through your favourite pasta or even zoodles. YUM!
Contact US
Email  -
[email protected]
Phone - 0416 250 969
https://www.wholesomebellies.com.au/