Vegan Pumpkin Pasta
Vegan pumpkin pasta is creamy, flavorful, and perfectly spiced, ideal for a cozy, plant-based fall dinner that’s quick enough for busy weeknights.
Ingredients
- 12 ounces pasta of your choice penne, fusilli, or spaghetti work well
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1/2 cup raw cashews soaked in hot water for 20 minutes
- 1 cup unsweetened plant-based milk like almond or oat milk
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley or sage for garnish (optional)
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve about 1/2 cup of the pasta water before draining. This will help adjust the sauce consistency later if needed.
Sauté the Garlic
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
Blend the Sauce
- In a blender, combine the canned pumpkin puree, soaked and drained cashews, plant-based milk, nutritional yeast, smoked paprika, nutmeg, and the sautéed garlic. Blend until smooth and creamy. Taste and season with salt and pepper as needed.
Combine Pasta and Sauce
- Return the cooked pasta to the pot or a large skillet. Pour the pumpkin sauce over the pasta and toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
Serve and Garnish
- Divide the pasta into bowls and garnish with fresh parsley or sage for a pop of color and flavor. Serve warm and enjoy the cozy, creamy goodness.