Blender or food processor
7 oz gluten-free spaghetti
1 large onion chopped
1 large carrot peeled and chopped
2 cups pumpkin peeled and chopped (see notes for instructions on using canned pumpkin)
2/3 cup plantbased milk
1 tbsp tamari
2 tbsp nutritional yeast
1/2 tsp cumin
1/2 tsp onion salt
2 cups kale de-stemmed and chopped
Start by cooking your pasta according to packaging instructions until al dente. Drain and rinse.
Add the onion and carrot to a saucepan filled with water and boil for 10-15 minutes, until softened. If boiling your pumpkin, add it in together with the other vegetables.
(See notes on instructions for roasting the pumpkin).
Drain the vegetables and transfer them to a blender or food processor. Add the plant-based milk, tamari, nutritional yeast, cumin and onion salt. Blend until as smooth as possible.
Pour the sauce into a frying pan and add the kale. Stir for around 2 minutes to heat up, and then stir in the pasta, cooking for a further 3-4 minutes until the sauce thickens.
If using canned pumpkin, simply add it to the blender with the other boiled vegetables.
If you want to roast the pumpkin, toss cubed pumpkin with some salt and then bake on a sheet of parchment paper for around 20-25 minutes, until fork tender, at 200 degrees C/400 F.