This vegan pumpkin pasta recipe is a fall-inspired comfort food dream come true. Made with just simple, wholesome ingredients in under 30 minutes, it's perfect for a flavourful weeknight dinner!
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.
4 cups pumpkin
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.
4 cups pumpkin, 2 tbsp olive oil
About 5 minutes before the pumpkin is ready, start cooking the pasta according to instructions on packaging.
4 cups pasta
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.
1 cup cashews, 1/4 cup nutritional yeast, 1 tbsp maple syrup, 1 tbsp mustard, 1 tsp miso paste, 1 tsp paprika, 1 tsp cumin, 1 lemon, 1 1/2 cups plant based milk
Mix together with the pasta, stirring in a large pan over a medium-high heat for a couple of minutes to warm through.