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Creamy Pumpkin Pasta

Name: Creamy Pumpkin Pasta
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 1/2 cup Raw Cashews, soaked in hot water for 30 minutes; 2 cups Pumpkin Puree; 2 cloves Garlic; 1/2 teaspoon Salt; 1/4 teaspoon Pepper; 1 teaspoon Paprika; 1 tablespoon Maple Syrup; 2 tablespoons Nutritional Yeast; 2 cups Soy Milk; 2 tablespoons Vegan Butter; 1/2 teaspoon Dried Rosemary; 2 tablespoons All-Purpose Flour; 4 cups cooked Fusilli; Chili Flakes

Creamy, pumpkin-cashew sauce is blended, cooked, and combined with pasta, then garnished.

Dinner

Italian

Gluten-Free

Introduction

This creamy pumpkin pasta offers a velvety texture and rich flavor, making it an excellent comfort dish, especially during the fall season. The sauce, created from blended cashews, pumpkin puree, and soy milk, is both creamy and cheesy without using dairy. The addition of garlic, paprika, and rosemary elevates the flavor profile, while a hint of maple syrup provides subtle sweetness to balance the dish.

Nutritional yeast adds a cheesy umami flavor, while cashews bring richness and creaminess to the sauce. Rosemary sautéed in vegan butter imparts an aromatic base to the dish, enhancing its overall appeal. The chili flakes add a touch of heat to complement the mellow and creamy pumpkin sauce.

Though indulgent, the recipe is easily adjustable to suit different dietary needs. It can be made gluten-free with suitable pasta and flour substitutions. Meal-prep enthusiasts will appreciate its versatility, as the sauce can be prepared ahead of time and stored for later use.

Perfect for cozy dinners or as a side dish during holiday gatherings, this recipe pairs well with crusty bread or a simple green salad. Its creamy texture and comforting flavors make it a hit among both adults and kids.

Ingredients

1/2 cup Raw Cashews, soaked in hot water for 30 minutes
2 cups Pumpkin Puree
2 cloves Garlic
1/2 teaspoon Salt, adjust to taste
1/4 teaspoon Pepper
1 teaspoon Paprika
1 tablespoon Maple Syrup
2 tablespoons Nutritional Yeast
2 cups Soy Milk
2 tablespoons Vegan Butter, or use Olive Oil
1/2 teaspoon Dried Rosemary
2 tablespoons All-Purpose Flour, or use 1 to 1.5 tablespoons Cornstarch to make it GF
4 cups cooked Fusilli, or use Gluten-Free Fusilli to make it GF
Chili Flakes, to garnish

Instructions

Blend Base: In a blender, combine 1/2 cup soaked and drained cashews, 2 cups pumpkin puree, 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon paprika, 1 tablespoon maple syrup, 2 tablespoons nutritional yeast, and 2 cups soy milk.
Process Mixture: Blend all ingredients until the mixture is completely smooth. Set aside.
Make Roux: Set a large pan over medium heat. Add 2 tablespoons vegan butter. Once hot, add 1/2 teaspoon dried rosemary and saute for 10 seconds. Then add 2 tablespoons all-purpose flour (or 1 to 1.5 tablespoons cornstarch for GF version) and mix-cook for 2 minutes, or until the lumps are gone.
Combine Sauce: Stirring continuously, gradually add the blended cashew-pumpkin mixture in small portions, mixing well after each addition.
Thicken Sauce: Continue stirring and bring the mixture to a gentle simmer. Reduce heat to low-medium and simmer for 2 minutes. Once thickened, add 4 cups cooked fusilli and coat well.
Final Touch: Your creamy pumpkin pasta is ready. Garnish with chili flakes to taste and serve hot.

Recipe Video

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Recipe Notes

Substitute gluten-free flour and pasta to make it gluten-free.
Swap soy milk with oat milk or almond milk for a soy-free option.
Cashews can be replaced with sunflower seeds for a nut-free version.
Adjust salt and spices to taste; paprika can be swapped with smoked paprika for a smoky flavor.
Maple syrup can be omitted or replaced with agave or coconut sugar.
Use canned pumpkin puree for convenience or homemade puree for a fresher flavor.
Thin the sauce with additional soy milk if it becomes too thick.
For added texture, top with toasted breadcrumbs or crushed nuts.
Sauce can be made ahead and refrigerated for up to 3 days.
Freeze the sauce (without pasta) in an airtight container for up to 2 months.
Use whole wheat pasta for added fiber and nutrients.
Garnish with fresh herbs like parsley or thyme for an additional flavor boost.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned puree?

Yes, roast and blend fresh pumpkin to make your own puree.

What’s the best pasta shape for this recipe?

Short pasta like penne, rigatoni, or fusilli works well for holding the creamy sauce.

Can I skip the nutritional yeast?

Yes, but it adds a cheesy flavor; you could replace it with a vegan cheese alternative.

How can I make the sauce spicier?

Add more chili flakes or a pinch of cayenne pepper to the sauce.

Can I use coconut milk instead of soy milk?

Yes, coconut milk will add a slightly sweeter, richer flavor.

How do I reheat leftovers?

Gently reheat in a pan over low heat, adding a splash of soy milk to loosen the sauce.

Can I add vegetables or protein to this dish?

Yes, sautéed mushrooms, spinach, or crispy tofu make great additions.

What’s a good side dish for this recipe?

A simple green salad or garlic bread complements the dish perfectly.

Can I use a food processor instead of a blender?

Yes, but the sauce may not be as smooth.

How can I store leftovers?

Refrigerate in an airtight container for up to 3 days or freeze the sauce separately.

Is this dish suitable for kids?

Yes, the mild flavors and creamy texture are often kid-friendly.

Can I double the recipe?

Absolutely, it scales well for larger portions.

Nutritional Info (per Serving)

Calories: 911 kcal
Carbohydrates: 128 g
Protein: 34 g
Fat: 31 g
Saturated Fat: 6 g
Sodium: 811 mg
Potassium: 1349 mg
Fiber: 16 g
Sugar: 23 g
Vitamin A: 40084 IU
Vitamin C: 28 mg
Calcium: 439 mg
Iron: 11 mg

Enjoyed Creamy Pumpkin Pasta?

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