Raw Vegan Pumpkin Alfredo Pasta | Jason Wrobel


Celebrity Vegan Chef Jason Wrobel creates a fantastic raw vegan holiday recipe that’s a little on the lighter side. We begin by creating the sauce. Add water, pumpkin puree, and soaked cashews to a blender mug. Throw in some olive oil, coriander, cumin, and white pepper. Finish this up by adding salt, garlic, nutmeg, and sage. Give it a blend until it’s a nice saucy texture. For the pasta, Jason spiralizes some butternut squash. In a large mixing bowl, pour the pumpkin alfredo sauce over the noodles and mix it up. Dress it up with pumpkin seeds, oil, and sage leaves. Voila! Another way to use that pumpkin you’re so fond of!


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20 comments

  1. I never see people eat sage for some reason. They always pull it out after cooking with it for some reason. Maybe that’s just for soups lol. Is this good if you’re not a huge pumpkin fan? Looks awesome!

  2. Ahhhhh I want it NOW! LOL. How exactly did you get the squash into noodle shapes like that??? Did I miss something & sporadically zone out😂 🌱🌈🌻🌼✌😊👊

  3. 1/2 C Water, 1 C raw pumpkin puree, 1 C soaked cashews (6 hrs), 1 tsp olive oil, 1/2 tsp coriander powder, 1/2 tsp ground cumin, 2 tsp Himalayan salt, 1/2 tsp white or green pepper, 1 tsp garlic powder or 3 large cloves of garlic, 1/8 tsp fresh ground nutmeg, 1 tsp fresh sage leave chopped. Blend Vitamix scraping down the side. Dehydrate with choice of raw noodles 2 hours.

  4. How did you spiralize the pumpkin? The pumpkin shape isn’t working on the spiralizer for me. Especially after I de-seed the pumpkin, the shape is even more awkward to spiralize.

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