Pumpkin Alfredo

Ingredients

1/2 cup cashews
1 cup soymilk
1 yellow onion, diced
1/2-1 pound mushrooms, diced
1 quart veggie stock, divided
1 tablespoon minced garlic
1 1/2 teaspoon thyme
1 1/2 teaspoon rosemary
1 1/2 teaspoon sage
1/4 teaspoon nutmeg
1/4 cup Nooch
pinch black pepper
1 can pumpkin
spinach
cooked pasta

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Method

Add the cashews, soymilk, and pumpkin to a high speed blender and blend until smooth, adding vegetable stock as needed to thoroughly blend all the ingredients. Set aside.

Add the onions and mushrooms to a pan and saute, adding a bit of veggie stock to keep from sticking. Once the onions and mushroom are tender, add the thyme, rosemary, sage, nutmeg, nutritional yeast, and black pepper along with a splash of veggie broth, and continue to saute for a couple more minutes.

Add the pumpkin and cashew/soy milk mixture as well as 1-2 cups of veggie stock. Just add enough stock to reach the sauce thickness you desire. Stir well and simmer for a few minutes to cook all the flavors together.

Add the cooked pasta and a couple handfuls of chopped spinach. Stir well and serve!