Pumpkin Rotini with Mushrooms and Punk Rawk Labs Smoked Cashew Cheese
Recipe type: Entree
Cuisine: Pasta
  • 1-lb. gluten-free rotini
  • Kosher salt
  • 2 Tbs. coconut oil, divided
  • 1-lb. mushrooms, sliced
  • 2 garlic cloves, minced, divided
  • 2 tsp. dried thyme, divided
  • 2 tsp. vegan, gluten-free Worcestershire sauce
  • Kosher salt and black pepper to taste
  • A pinch of red pepper flakes
  • 2 cups pumpkin puree
  • 1 tsp. paprika
  • ½ tsp. ground cinnamon
  • 1-15 oz. can coconut milk
  • A pinch of nutmeg
  • Punk Rawk Smoked Cashew Cheese, cut into small pieces
  • 2 Tbs. fresh parsley, chopped for garnish
  1. Bring a large pot of water to a boil and add a few tablespoons of salt. Cook the rotini until just shy of al dente. Reserve one cup of pasta water before draining. Set pasta aside.
  2. In a deep saute pan, heat 1 Tbs. coconut oil over medium-high heat. Add the mushrooms and arrange in a single layer. You may have to cook them in batches. Add one minced garlic clove and 1 tsp. thyme and cook until the mushrooms are browned, about 8 minutes. Add the Worcestershire sauce and toss to coat the mushrooms. Season with salt and pepper to taste. Transfer the mushrooms to a bowl and set aside.
  3. In the same pan, heat the other tablespoon of coconut oil. Add the second clove of garlic and the red pepper flakes. Stir in the pumpkin puree and season with paprika and cinnamon. Pour in the coconut milk and add the nutmeg. Let the sauce cook until it is your desired consistency. Add salt and pepper to taste and taste for any seasoning adjustments.
  4. When the sauce is ready, add the pasta to the pan and toss to coat in the sauce. If the sauce is too thick, add the reserved pasta water until it is to your desired consistency again.
  5. Ladle the pasta into serving bowls. Top with mushrooms and the smoked cashew cheese. Garnish with parsley before serving.
Recipe by The "V" Word at http://thevword.net/2015/10/pumpkin-rotini-with-mushrooms-and-punk-rawk-labs-smoked-cashew-cheese.html