Pumpkin 3-Cheese Pasta
[Vegan, Gluten-Free]

To Make the Cheese Sauce:

1. After soaking the cashews in hot water for 15 minutes, drain them and transfer to a blender. Add vegetable broth and tahini. Process until smooth.

To Make the Cheesy Corn Sauce:

1. Combine corn, garlic, nutritional yeast, salt, and pepper to taste in the bowl of a blender or food processor. Process until the mixture is well combined. Don’t over-process or it will end up too smooth.

To Make the Cashew Parmesan:

1. Use a blender to process all ingredients to a Parmesan-like texture.

To Make the Pasta:

1. Preheat oven to 400°F.
2. First, prepare the pumpkin cubes. Put them on a baking sheet prepared with parchment paper, drizzle with olive or coconut oil (skip if you are oil-free) and roast them for 15 minutes. Season with salt and pepper.
3. While the pumpkin is roasting, cook the pasta according to the manufacturer’s direction.
4. When both pasta and pumpkin are ready, warm a casserole dish and combine the prepared cheeses and the pasta. Let the mix cook a bit until warm, serve, and garnish optionally with fresh thyme.