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.
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 Raw Cashews, ¼ cup nutritional yeast, 1 tbsp maple syrup, 1 tbsp mustard, 1 tsp miso paste, 1 tsp Paprika, 1 tsp ground cumin, 1 lemon, 1 ½ 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
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Notes
This recipe can also be made with canned pumpkin puree - see article above for substitution measurements.
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!