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Supplies
Medium Flat Pot
Large Pot
Chopping Knife
Cutting Board
Garlic Mincer
Nutribullet (large) or Blender
Small Mixing Bowl
Measuring Cups:
1/4 cup
Measuring Spoons:
1/2 teaspoon
1 tablespoon
Liquid Measuring Cup
Kitchen Scale
Strainer
Ingredients
For Pumpkin Rigatoni
For Rosemary Breadcrumbs
Directions
1
CASHEWS: Boil water in a medium flat pot for the cashews.
2
PASTA: Boil water and salt in a large pot for the pasta.
3
PREP: Dice 1 shallot and set aside.
4
PREP: Mince 4 garlic cloves and add to a blender.
5
CASHEWS: Add the 3/4 cup ofcashews to a bowl and cover in boiling water.
6
CASHEWS: Set aside to soak and soften for about 20-30 minutes.
7
SAUCE: Add 1 tablespoon of olive oil to the medium flat pot used to boil water on low-medium heat.
8
SAUCE: Saute the shallot.
9
PASTA: Add 16 ounces of rigatoni noodles to the large pot of boiling water.
10
SAUCE: Add sautéed shallot to the blender.
11
PREP: Slice the chicken sausage links in half then slice to create half circle pieces. Set aside.
12
BREADCRUMBS: Add 1 tablespoon of olive oil to the medium flat pot used to boil water on low-medium heat.
13
BREADCRUMBS: In a small bowl, mix together:
- Panko breadcrumbs (3/4 cup)
- Rosemary (2 tablespoons)
- Salt (1/2 teaspoon)
14
BREADCRUMBS: Add the panko mix and toast, stirring often until golden, 3 to 5 minutes. Set aside.
15
CHICKEN: Use the same flat pot to lightly brown the chicken sausage.
16
SAUCE: Add to the blender:
- Diced shallot
- Soaked cashews
- Pumpkin purée (3/4 cup)
- Chicken Broth (1 cup)
- Nutritional yeast (2 tablespoons)
- Salt (1 1/2 teaspoon)
- Black pepper (1/2 teaspoon)
- Oregano (1/2 teaspoon)
17
SAUCE: Blend on high speed until completely smooth. If needed, add additional broth or water 2 tablespoons at time to thin.
18
PASTA: Drain the noodles, rinse with cold water, and add back to the pot.
19
MIX: Add the sauce to the pot of noodles and mix.
20
SERVE: Serve immediately for best results with a sprinkle of breadcrumbs on top and chicken sausage.
Notes
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