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    Home / Recipes

    Sep 25, 2022 by Liz Douglas

    Creamy Pumpkin Pasta with Basil Pesto (Vegan)

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    Vegan Diaries - Creamy Pumpkin Pasta with Basil Pesto
    Vegan Diaries - Creamy Pumpkin Pasta with Basil Pesto
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    Creamy Pumpkin Pasta with Basil Pesto (Vegan)

    Creamy, vibrant, and loaded with flavour – this pumpkin pasta with basil pesto is wholesome plant-based comfort food, full of fresh veggies and healthy fats.
    Course Main Course
    Cuisine Australian, Vegan
    Keyword creamy plant-based pasta recipe, creamy plant-based pumpkin pasta, creamy pumpkin pasta, creamy pumpkin pasta recipe, creamy vegan pasta, easy vegan dinner, easy vegan dinner recipe, easy vegan recipe, plant based pumpkin pasta, plant based pumpkin pasta recipe, plantbased pumpkin pasta, pumpkin pasta, vegan pumpkin pasta recipe
    Prep Time 15 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour 5 minutes minutes
    Servings 4 people
    Calories 893kcal
    Cost $18

    Ingredients

    Pumpkin Sauce

    • 750 g pumpkin
    • 4 cloves garlic
    • 1/2 cup cashews
    • 2 tbsp extra virgin olive oil
    • 1 cup soy milk
    • 1/2 lemon juiced
    • 1/3 cup nutritional yeast
    • 1 tsp vegetable stock powder

    Pesto

    • 1 bunch fresh basil
    • 1 clove garlic peeled
    • 1/4 cup extra virgin olive oil
    • 1/3 cup cashews
    • 1/2 lemon juiced
    • 1/4 tsp salt plus extra to taste

    Pasta & toppings

    • 500 g rigatoni or pasta of choice
    • plant-based parmesan cheese optional

    Instructions

    • Preheat oven to 200C. Pour boiling water over cashews and set aside to soak.
    • Peel and dice pumpkin into 3-4cm chunks. Coat pumpkin and garlic cloves (leave the skins on) with olive oil and vegetable stock. Transfer to a baking tray and roast for 40 mins until pumpkin is golden and soft.
    • Combine all pesto ingredients in a food processor and blitz until smooth. Some small remaining chunks are fine.
    • Once cool to touch, peel the garlic cloves. Combine the roast pumpkin, garlic, cashews, soy milk, lemon juice and nutritional yeastin a blender. Blitz until smooth. *Note - if using a closed blender with no opening (e.g. Nutribullet) be sure that the pumpkin is cool as hot blenders can explode.
    • Prepare pasta to packet instructions. Once pasta is cooked, drain and return to pot. Pour sauce over cooked pasta and stir through.
    • Serve pasta into bowls. Top with basil pesto, and plant-based parmesan cheese (optional).

    Video

    Nutrition

    Calories: 893kcal | Carbohydrates: 120g | Protein: 27g | Fat: 36g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Cholesterol: 0.1mg | Sodium: 319mg | Potassium: 1288mg | Fiber: 7g | Sugar: 12g | Vitamin A: 16197IU | Vitamin C: 30mg | Calcium: 169mg | Iron: 6mg

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    Reader Interactions

    Comments

    1. Karina Banno says

      February 24, 2023 at 2:50 pm

      5 stars
      Super creamy and filling.

      Reply
    2. Gareth Tan Yiam Leem says

      August 07, 2023 at 1:25 pm

      5 stars
      Loved this one!!!!!

      Reply

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    Hi, I'm Liz! I started Glow Diaries on Instagram back in 2019 after going vegan. I wanted to prove that I wasn’t deprived and eating plant based could be fun and delicious

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