Get the Recipe: Creamy Vegan Pumpkin Pasta
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!
Ingredients
- 4 cups pumpkin, peeled and cubed (around 1/2 large pumpkin)
- 2 tbsp olive oil
- 4 cups pasta
- 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, juice of
- 1 1/2 cups plant based milk
Equipment
- Conventional oven
- Baking tray
- Saucepan
- Blender
Instructions
- 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.4 cups pasta
Video
Calories: 547kcal, Carbohydrates: 71g, Protein: 18g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Sodium: 231mg, Potassium: 873mg, Fiber: 6g, Sugar: 11g, Vitamin A: 10138IU, Vitamin C: 25mg, Calcium: 183mg, Iron: 5mg