Creamy vegan fall pasta made with sage, balsamic, garlic, onion and creamy cashews. Gluten free.

This week in Texas, the summer temps are climbing to a sweltering 102 degrees – but I wanted to post this cozy comfort-food recipe from the cookbook because today’s the day the book comes out in Australia!

This creamy vegan pasta is made with blended pumpkin (you could also use kabocha or butternut squash), roasted garlic, cashews, onion & sage. It’s one of my favorite fall/winter recipes, although I could totally go for a bowl of it right now. (Note to self: writing blog posts before dinner is NOT a good idea).

To all of you Aussie readers: you can now get the book at your local book store or online here at Booktopia.

Of course, if you’re not in Australia click here for all options to purchase it 🙂



