Pumpkin Chipotle Cream Sauce with Cilantro-Walnut Crumble Pumpkin Chipotle Cream Sauce with Cilantro-Walnut CrumbleSeptember 26, 2017 in Meals, Noodles, Pastas & Grains, Recipes, Sauces, VegetarianShare ThisFacebookPinterestTwitterPrintemail Ingredients 1 cup raw walnuts 1 Tbl olive oil 2 Tbl chopped cilantro sea salt 1/2 yellow onion, roughly chopped 1 cup almond milk 3/4 cup pumpkin puree 1/2 chipotle pepper (canned in adobo sauce) (or 2 tsp of the adobo sauce) 2 tsp maple syrup 1/8 tsp turmeric powder sea salt and pepper to taste paprika and fresh cilantro to garnish Directions Preheat oven to 400F. Place walnuts in a single layer on a parchment lined baking sheet. Place the baking sheet on the center rack and roast walnut for 8-10 minutes until golden brown and aromatic. Keep an eye on it as the walnuts can quickly burn. Remove the walnuts from the oven and place in a food processor along with the olive oil, cilantro, and sea salt. Pulse 6-8 times until you achieve a crumble consistency (not too rough, not too smooth). Set aside. To make the sauce, place the remaining ingredients into a blender. Blend on high until smooth and creamy. Incorporate the sauce by tossing with your favorite pasta/noodles (reserving some of the pasta water if needed). After you’ve drained your preferred noodles, return them to the pan and toss the sauce in the pan to heat everything together. You may need to add some pasta water back in smooth things out and achieve a well balanced heat without drying out the sauce. Place sauced noodles in a bowl and top with the Walnut-Cilantro Crumble. Garnish with Paprika (smoked or plain depending on taste preference) and fresh cilantro leave. Serve immediately.