Zucchini Noodles with Roasted Pumpkin and Sage Sauce

A different and light “pasta” dish with a creamy pumpkin cashew sauce, peas, caramelized onions and crispy sage.

2 zucchini
2 cups of roasted (or cooked) pumpkin
1/2 cup cashews soaked overnight
1 1/2 cups of water
2 sprigs of sage, leaves picked
1 onion
1 clove of garlic
1/2 cup of peas (fresh or frozen, optional)
1 cup vegetable broth
1/2 cup white wine (or juice of 1/2 lemon + water)
2 1/2 tbsp olive oil
salt & pepper to taste

View the full recipe at Can Caramelo →