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.
Creamy Pumpkin Pasta with Basil Pesto (Vegan)
Creamy, vibrant, and loaded with flavour ā this pumpkin pasta with basil pesto is wholesome plant-based comfort food, full of fresh veggies and healthy fats.
Servings 4 people
Calories 719kcal
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
- 1/2 tbsp white miso paste
- 1/3 cup nutritional yeast
- 1 tsp vegetable stock powder
Pesto (optional)
- 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.
- If making the optional pesto, prepare it while the pumpkin is roasting. Add all the pesto ingredients in a food processor and blitz until mostly smooth with some small chunks remaining.
- Once cool to touch, peel the garlic cloves. Combine the roast pumpkin, garlic, cashews, soy milk, lemon juice, miso paste and nutritional yeast in 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: 719kcal | Carbohydrates: 117g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Cholesterol: 0.1mg | Sodium: 396mg | Potassium: 1220mg | Fiber: 7g | Sugar: 12g | Vitamin A: 16199IU | Vitamin C: 30mg | Calcium: 166mg | Iron: 5mg
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