It is autumn again, which means the internet is flooded with photos of pumpkin fields, pumpkin-spiced lattes, and of course pumpkin-based recipes. Here is my recipe for a super creamy vegan pumpkin pasta, which makes for the perfect autumn weeknight meal. The sauce is made using a pumpkin puree base, combined with warming spices for a burst of autumnal flavours.
Since there is an abundance of pumpkins at this time of the year, I like to make my own pumpkin puree rather than using tinned - it seemed like a waste not too! I roast a large pumpkin and blended half to make puree, and the other half I use in salads, stews and soups. However if you are in more of a hurry, you can opt to replace this with store bought puree of the same quantity. Once the puree is made the rest of the recipe is ready in less than 10 minutes.
If you have tried any of my recipes previously, this sauce tastes fairly similar to my vegan cheese sauce recipe, I like to think of this as an autumn mac & cheese. For a little cheesy kick I included a little nutritional yeast (also known as 'nooch'). However it is the pumpkin and spices that are the real stars, and make this a delicious dish in its own right.
Vegan Pumpkin Pasta
Prep time: 5 minutes
Cooking time: 70 minutes (5 minutes if using storebought pumpkin puree)
Total time: 75 minutes
Servings: 2
Ingredients
For the sauce:
150g pumpkin puree (approx 1/4 pumpkin)
150ml plant-based milk
10g nutritional yeast
1/2 vegetable stock pot/cube
1 tbsp thyme
2 tsp garlic powder
1/4 tsp nutmeg
1/2 tsp paprika
Salt and pepper, to taste
To serve:
150g pasta, dry
Fresh rosemary
Black pepper
Instructions
Preheat the oven to 200 °C (or 180 °C fan assisted, like mine) and line a baking tray with parchment paper.
To make the pumpkin puree, slice the pumpkin in half and scoop out the seeds and all the stringy bits. Place the pumpkin cut-side-down on the baking tray and bake until the flesh is soft (around 50-60 minutes)
Once the pumpkin is cooked, remove from the oven and wait to cool. Scoop out the flesh into a food processor and blend until smooth.
Leave only 150g of the pumpkin puree in the blender (see notes for ideas to use the rest). Add all the remaining ingredients for the sauce into the blender and blitz to form a smooth sauce. Adjust the seasoning as preferred.
Cook your pasta according to the instructions on the packet, along with any vegetables of choice.
Drain the pasta and add the sauce to the pan, stirring until the pasta is well coated. Return the pan to a low-medium heat and gently warm the sauce before serving.
Serve with a fresh sprig or rosemary and black pepper.
Notes
Any leftovers can be stored in a sealed container in your refrigerator for 3-4 days, once heated do not reheat.
The sauce can be eaten cold without cooking if desired, however I prefer it warmed.
Don't throw away the pumpkin seeds, if you roast them with some mixed spices and a little oil for around 10 minutes they make amazing toppings for salads and stir-frys.
Other yummy recipes that you can use your remaining pumpkin puree are my pumpkin spice cake.
Thanks for reading, I hope you enjoy this autumnal vegan pumpkin pasta. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!
Josie xox