• 1 small sugar pumpkin or butternut squash halved & deseeded
  • 3 cloves garlic peeled & minced
  • 7 leaves fresh sage
  • olive oil splash
  • 1 pkg Lotus Foods Organic Brown Pad Thai Rice Noodles
  • ½ cup raw cashews soaked in hot water for an hour
  • 3 tbsp nutritional yeast
  • 1 tbsp thyme
  • ½ tsp ground Ceylon cinnamon
  • 1 tbsp extra virgin olive oil
  • salt + pepper to taste

product used in the recipe

Organic Brown Pad Thai Rice Noodles

  • 1

    Preheat oven to 350°F and line a baking sheet with parchment paper.

  • 2

    Place pumpkin halves face side down on parchment paper and bake for ~45 mins until tender. Once done, remove from oven and let cool for ~10 mins.

  • 3

    Add garlic and sage leaves to a small pan with some olive oil, sautéing for a few minutes until garlic has browned.

  • 4

    Cook noodles according to package directions. Do not overcook.

  • 5

    Drain cashews and add to high-speed blender with sautéed garlic, sage, nutritional yeast, thyme, cinnamon, olive oil, salt, and pepper.

  • 6

    Remove skin from pumpkin and add to blender. Blend on high until well mixed and creamy. Add a splash of hot water to sauce mixture if too thick. Adjust seasonings as necessary.

  • 7

    Drain noodles and return to pot. Add pumpkin sauce and stir well. Serve with extra seasonings, a sprinkle of nutritional yeast, etc. Serve immediately.

product used in the recipe

Organic Brown Pad Thai Rice Noodles

Instruction video