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4.8 from 5 votes
Plate of Vegan Pumpkin Pasta with Fork
Creamy Vegan Pumpkin Pasta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Penne is drenched in a silky cashew pumpkin sauce and seasoned with savory sage and a dash of nutmeg to make this creamy vegan pumpkin pasta.

Course: Entree
Cuisine: American
Keyword: vegan pasta recipe, vegan pumpkin recipe
Servings: 6
Calories: 350 kcal
Author: Alissa Saenz
Ingredients
  • 12 ounces dried penne pasta
  • 1 cup canned pumpkin puree
  • 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
  • 1 cup unflavored soy or almond milk, plus more as needed
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • ¾ teaspoon salt, plus more to taste
  • ¼ teaspoon ground nutmeg
  • ½ cup frozen peas, thawed (optional)
  • 1 tablespoon chopped fresh sage
Instructions
  1. Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.

  2. Drain the pasta into a colander and return it to the pot, reserving about a cup of the pasta boiling water.

  3. While the pasta cooks, place the pumpkin, cashews, milk, lemon juice, garlic, salt and nutmeg into a blender or food processor fitted with an S-blade.

  4. Blend until smooth. Taste-test and adjust the seasonings to your liking.

  5. Pour the sauce over the pasta and toss to coat. Thin the sauce with the reserved pasta water, if needed.

  6. Stir in the peas and sage. Season the pasta with additional salt to taste.

  7. Divide onto plates and serve.

Recipe Notes

If you timed everything well, your pasta should still be hot by the time you add the sauce. If it's cooled down by then, just place the entire pot of pasta and sauce on the stove once mixed and warm it up for a few minutes before serving.

Nutrition Facts
Creamy Vegan Pumpkin Pasta
Amount Per Serving
Calories 350 Calories from Fat 123
% Daily Value*
Fat 13.7g21%
Saturated Fat 2.6g13%
Sodium 431mg18%
Potassium 405mg12%
Fiber 2.9g12%
Sugar 4.9g5%
Protein 12.6g25%
Calcium 43mg4%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.