This vegan pumpkin pasta is perfect for Fall! A homemade roasted pumpkin sauce is tossed with your favorite pasta, for an easy vegan dinner that’s ready in just 30 minutes.
Pasta is one of those foods that never gets old. Plus, there are countless ways you can prepare it, depending on your mood and preferences. So- pasta is pretty much magic.
That’s why today I’m sharing my favorite creamy vegan pumpkin pasta recipe with all of you. This tasty dish is perfect for a quick and easy Fall dinner.
How to Make Pumpkin Pasta
Roast the Pumpkin
Start by roasting the fresh pumpkin. Preheat the oven to 180 degrees C/350 F, and line a large baking tray with parchment paper.
Cut the pumpkin in half just beside the stem, then remove the seeds and cut it in half once again.
You can now peel it using a vegetable peeler, and proceed to cut into small, bite-sized pieces.
Arrange the pumpkin cubes on the baking tray and drizzle with a little bit of olive oil. Bake in the preheated oven for 20 minutes, until fully cooked through and fork-tender.
Make the Pumpkin Sauce
To a blender, add the roasted pumpkin, cashews, nutritional yeast, maple syrup, mustard, miso paste, paprika, cumin, lemon juice and plant based milk. Blend until smooth.
Mix together with cooked pasta of your choice, stirring in a large pan over a medium-high heat for a couple of minutes to warm through.
Serve with garnishes of your choice, such as cilantro and chili flakes.
