Cashew Pumpkin Pasta

  • 2 cups wholewheat pasta
  • 1 cup raw cashews
  • 1 cup mashed pumpkin
  • 2 tbsp tahini
  • 1 garlic clove (optional)
  • 1/2 Massel chicken-style stock cube (optional)
  • salt and pepper to taste
  • spinach leaves
  • 6 vegie sausages

  • Soak raw cashews in water for 30 min.
  • Fry or grill vegie sausages till cooked. Chop into bite-sized pieces and set aside.
  • Boil pasta in plenty of water.
  • In the meantime, drain cashews. 
  • Process cashews, pumpkin, tahini sauce, garlic, stock cube and a little water in a food processor till creamy. Add more water if required.
  • Season to taste
  • In a shallow pan, gently fry the pumpkin-cashew mix till warm through.
  • Drain pasta and stir it into the pumpkin-cashew mix.
  • Serve on a layer of spinach leaves and top with chopped vegie sausages.
Serves 4.