We can’t stop thinking about this creamy pumpkin pasta...💭💭 It’s a budget-friendly dinner that’s easy to make and packed with flavour. Save the recipe. ​ ​Vegan pumpkin pasta Serves 4 Prep 15 mins (+ soaking time) Cooking 25 mins 3⁄4 cup (115g) raw cashews 375g rigatoni pasta 2 tbs extra virgin olive oil 1 medium red or brown onion, chopped 500g peeled pumpkin, seeded, cut into 2cm pieces 2 garlic cloves, chopped 1 tsp dried chilli flakes (optional) 2 tbs tomato paste Nutritional yeast, to serve Basil leaves, to serve 1 Place the cashews in a heatproof bowl and cover with boiling water. Set aside for 30 mins to soak. Drain. 2 Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain, reserving 11⁄2 cups (375ml) of the cooking liquid. 3 Heat the oil in a large frying pan over medium-low heat. Add the onion, pumpkin and garlic and cook, stirring occasionally, for 15 mins or until the pumpkin is tender. Add the chilli, if using, and tomato paste. Cook, stirring, for 1 min or until aromatic. Cool slightly. 4 Transfer the pumpkin mixture to a blender with the cashews and 1 cup (250ml) cooking liquid. Blend until smooth. 5 Heat the frying pan over low heat. Add the pasta, pumpkin mixture and remaining cooking liquid to the frying pan. Cook, stirring, until the mixture is well combined and heated through. Divide the pasta mixture among serving bowls and sprinkle with yeast and basil. Season to serve. ​ ​#easypasta #pumpkin #budgetdinner