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Creamy Vegan Pumpkin Pasta
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Creamy Vegan Pumpkin Pasta (oil-free)

Creamy, delicious, warm, comforting vegan pumpkin pasta that's 100% plant-based and made with no oil. Perfect for the colder weather and the holidays!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 16 oz box of pasta I used penne
  • 1/2 cup raw cashews
  • 2 cups cauliflower
  • 2 cups cooking liquid save this from boiling cauliflower and cashews
  • 1 cup pumpkin puree 100% pumpkin, not pumpkin pie filling
  • 1/4 cup nutritional yeast
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • fresh sage to garnish adds great flavor

Instructions

  • Make pasta and set aside. Bring a pot of water to a boil and boil the cauliflower and cashews for about 10 minutes, until soft.
  • Add the cauliflower, cashews, cooking water, pumpkin puree, nutritional yeast, salt, pepper, and garlic into a high speed blender like a Vitamix. Blend until completely smooth!
  • Stir the pumpkin sauce into pasta, top with fresh sage ribbons and serve hot off the stove! 

Notes

This can also be a baked dish, pour the pasta/sauce mixture into a casserole dish and add breadcrumbs on top. Put under the broiler for 5-10 or until the top is golden brown.