Vegan Pumpkin Pasta Recipe

This vegan pumpkin pasta is perfect for Fall! A homemade roasted pumpkin sauce is tossed with your favorite pasta, for an easy vegan dinner that’s ready in just 30 minutes.

That’s why today I’m sharing my favorite creamy vegan pumpkin pasta recipe with all of you. This tasty dish is perfect for a quick and easy Fall dinner.

Recipe

Equipment

• Conventional oven
• Baking tray
• Saucepan
• Blender

Ingredients

• 4 cups pumpkin peeled and cubed (around ½ large pumpkin)
• 2 tbsp olive oil
• 4 cups pasta any variety
• 1 cup Raw Cashews
• ¼ cup nutritional yeast
• 1 tbsp maple syrup
• 1 tbsp mustard
• 1 tsp miso paste
• 1 tsp Paprika
• 1 tsp ground cumin
• 1 lemon juice of
• 1 ½ cups plant based milk

Instructions

• Preheat the oven to 180 degrees C/350 F, and line a large baking tray with parchment paper.
• Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again. You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
  4 cups pumpkin
• Arrange the pumpkin cubes on the baking tray and drizzle with a little bit of olive oil. Bake in the preheated oven for 20 minutes, until fully cooked through and fork-tender.
  4 cups pumpkin, 2 tbsp olive oil
• About 5 minutes before the pumpkin is ready, start cooking the pasta according to instructions on packaging.
  4 cups pasta
• To a blender, add the roasted pumpkin, cashews, nutritional yeast, maple syrup, mustard, miso paste, paprika, cumin, lemon juice and plant based milk. Blend until smooth.
  1 cup Raw Cashews, ¼ cup nutritional yeast, 1 tbsp maple syrup, 1 tbsp mustard, 1 tsp miso paste, 1 tsp Paprika, 1 tsp ground cumin, 1 lemon, 1 ½ cups plant based milk
• Mix together with the pasta, stirring in a large pan over a medium-high heat for a couple of minutes to warm through.
  4 cups pasta

Nutrition