This Creamy Pumpkin Pasta is so delicious and has a slightly cheesy flavor – you’d never know it was entirely vegan! It’s a delicious hidden-veggies dinner for kids or anybody wanting to enjoy a healthy version of their favorite comfort food.
This is delicious with the pumpkin sauce alone, or top with Basil Pesto for an extra flavor boost. The tangy, fresh flavors pair perfectly with the rich creamy pasta.
Ingredients You’ll Need
This creamy, vibrant pasta comes together in minutes for a comforting plant-based meal – scroll to the bottom for the full recipe card with exact measurements.
- Pumpkin
- Garlic
- Cashews
- Olive oil
- Soy milk
- Lemon
- White miso paste
- Nutritional yeast
- Vegetable stock powder
- Fresh basil (for pesto)
- Pasta of choice
- Plant-based parmesan (optional)
Instructions
Follow along with this step-by-step guide to make your Creamy Pumpkin Pasta with Basil Pesto. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step one: Soak cashews in boiling water, then peel and dice the pumpkin and wrap garlic cloves (skins on) in oil. Roast pumpkin and garlic until golden and tender.
Step two: Peel the roasted garlic, then blend it with pumpkin, drained cashews, soy milk, lemon juice, miso and nutritional yeast until smooth.
Step three: Cook pasta to package directions, drain, then toss with the pumpkin sauce.
Step four: Serve topped with basil pesto and a sprinkle of plant-based parmesan if desired.
Serving Suggestions & More Recipes
If you enjoy this recipe, you’ll totally want to check out:
- Truffle & White Wine Pasta – its creamy, packed with garlicky mushrooms, and that splash of white wine adds just the right touch of brightness to keep things interesting.
Creamy Pumpkin Pasta
Equipment
- Blender
Ingredients
Pumpkin Sauce
- 4 cups diced pumpkin peeled; approx. 750g
- 4 cloves garlic leave skins on for roasting
- 2 tbsp extra virgin olive oil for roasting
- 1 tsp vegetable stock powder or 1 bouillon cube, crumbled
- ½ cup raw cashews soaked in boiling water; approx. 57g
- 1 cup unsweetened soy milk approx. 240ml
- ½ whole lemon juiced; about 1½ tbsp juice
- ½ tbsp white miso paste approx. 9g
- ⅓ cup nutritional yeast approx. 20g
- 1 lb rigatoni or pasta of choice; dry; approx. 500g
- plant-based parmesan cheese optional
Pesto (optional)
- 1 bunch fresh basil about 1 cup packed leaves
- 1 clove garlic peeled
- ¼ cup extra virgin olive oil approx. 60ml
- ⅓ cup raw cashews approx. 38g
- ½ whole lemon juiced; about 1½ tbsp juice
- ¼ tsp salt plus extra to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Add cashews to a heatproof bowl and cover with boiling water to soak. Set aside.
- Spread diced pumpkin and unpeeled garlic cloves on a baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with vegetable stock powder. Toss to coat, then roast for 40 minutes, or until pumpkin is golden and soft.
- While the pumpkin is roasting, combine basil, garlic, olive oil, cashews, lemon juice, and salt in a food processor. Blend until mostly smooth with small chunks remaining. Taste and adjust seasoning as needed. Set aside.
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions. Drain and return to the pot.
- Once the roasted garlic is cool enough to handle, peel away the skins. Add roasted pumpkin, peeled garlic, soaked cashews, soy milk, lemon juice, miso paste, and nutritional yeast to a blender. Blend until completely smooth. If using a closed blender like a Nutribullet, make sure the mixture has cooled before blending.
- Pour the creamy pumpkin sauce over the cooked pasta and stir to coat evenly. Divide into bowls and top with spoonfuls of basil pesto and plant-based parmesan cheese, if using.
Karina Banno says
Super creamy and filling.
Gareth Tan Yiam Leem says
Loved this one!!!!!
Sarah says
This looks absolutely mouth-watering.
Hong Nguyen says
Really enjoyed this one and will be making it for my family again