We’re welcoming fall today with our Creamy Kabocha Pasta topped with fresh pesto. Delightfully thick and cheesy, our recipe starts with Tinkyada gluten-free rice pasta with an inventive mix of baked kabocha squash and soaked cashews to create an incredibly scrumptious familiar comfort food without the downside of dairy.  

Creamy Vegan Kabocha Pasta

I ran across a nice article on Sophie Uliano’s “A Gorgeously Green Life”  this week, explaining why she no longer consumes dairy products.  I thought you might like to read it HERE.  

End-of-Summer Garden Basil

Fall happens to be my absolute favorite time of the year. The heat of summer begins to wane and the stress of the holidays has not begun to attach it’s sticky web to my schedule. I love the cool, crisp air in the evenings and early mornings here in San Diego. Some folks living in the east may laugh at that statement, however, it’s all about perspective my friends.

“The Goldenrod is yellow

The corn is turning brown

The trees in apple orchards 

With leaves are bending down.”

-Helen Hunt Jackson, September

Creamy Vegan Kabocha Pasta

Benefits of Kabocha:

Excellent source of beta-carotene.

High in fiber, especially when consuming the skin. (Remember to purchase organic kabocha if you would like to include the skins in your recipe)

Kabocha is lower in calories than butternut squash, yet offers the same sweetness.

Rich in vitamin A, kabocha is particularly good for the skin.

Kabocha Squash

Ingredient Transparency:

Tinkyada Pasta: Whole Foods

Organic Kabocha Squash, organic onion, organic garlic, nutritional yeast, organic gluten-free white miso, organic olive oil, organic hemp seeds, Himalayan sea salt, organic coconut milk: Jimbo’s Naturally

Organic Raw Cashews: Costco

Fresh Basil: My own organic backyard herb garden.