Zucchini Noodles with Pumpkin Sauce – Ripple Foods

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Zucchini Noodles with Pumpkin Sauce

Zucchini Noodles with Pumpkin Sauce

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Ingredients:

1 cup walnuts
4 tbsp vegan butter
1 shallot, finely diced
2 garlic cloves, minced
2 teaspoons fresh sage, minced
1 cup pumpkin puree
Salt and freshly ground pepper, to taste
1 cup cashews, soaked for 20 minutes in hot water
1 cup Ripple Unsweetened Original Milk
4 cups zucchini noodles
1/4 cup vegan parmesan, plus more for serving

Directions:

Preheat the oven to 375°.
Spread the walnuts on a baking sheet and toast for about 7 minutes, until golden. Let cool and roughly chop. 
In a medium saucepan, melt the butter. Add the shallot, garlic and sage and cook over moderately low heat until the onion is softened, about 7 minutes.
Transfer the mixture to a food processor.  Add the pumpkin puree, cashews and milk and process until smooth.  
Taste and season with salt and pepper to your liking.  
Scoop the pumpkin puree into a medium skillet and cook over moderately medium heat until hot.
Mix in the 1/4 cup of grated cheese.  
Add the zucchini noodles and toss to coat thoroughly. 
Cook for 4-5 minutes or until the noodles are al dente.
 Season with salt and pepper.
Transfer the pasta to bowls, sprinkle the walnuts and more parmesan.
 Serve immediately.

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