Creamy Vegan Pumpkin Pasta

Fall is the perfect time to embrace all things pumpkin, and what better way to do that than with a delicious and creamy pumpkin pasta? This gluten-free and vegan recipe is not only full of flavour but also easy to make. With a rich and velvety pumpkin sauce that's both dairy-free and nutty, you won't miss the traditional dairy version at all.

The luscious sauce, derived from a harmonious blend of pumpkin puree, soaked cashews, almond milk, and roasted garlic, achieves a silky texture that's both comforting and wholesome. It's a celebration of indulgence without compromise – a creamy dream for those who are health-conscious and compassionate.

 

  

INGREDIENT NOTES

  • Pumpkin Puree: Opt for canned pumpkin puree or make your own by roasting and pureeing fresh pumpkin. Make sure it's 100% pure pumpkin without any added sugars or spices.

  • Gluten-Free Pasta Shells: There's a wide variety of gluten-free pasta options available, including those made from rice, corn, quinoa, or a blend of gluten-free flours. Choose your favourite to suit your taste and dietary needs.

  • Almond Milk: Unsweetened almond milk is a great choice for a dairy-free, nutty richness. You can also use other non-dairy milk like cashew, oat, or soy, depending on your preference.

  • Nutritional Yeast: This is a vegan staple that provides a cheesy, umami flavour. It's a source of B vitamins and can be found in health food stores or the bulk section of your grocery store.

  • Lemon Juice: Freshly squeezed lemon juice adds a touch of brightness and acidity to balance the richness of the sauce. It also enhances the overall flavour of the dish.

  • Cashews: Soaking the cashews softens them, making it easier to achieve a creamy consistency in the sauce. If you have a nut allergy, you can try using silken tofu as a creamy alternative.

  • Garlic: Roasting the garlic mellows its pungency and adds a sweet, caramelized note to the sauce. Don't skimp on this ingredient; it's essential for depth of flavour.

  • Vegan Mozzarella: I like to add some vegan mozzarella to make a creamy dish even more creamy and cheesy. I used Silk's vegan mozzarella shreds to create the perfect consistency.

  • Olive Oil: Use a good-quality olive oil for roasting the garlic and sautéing, as it imparts a delightful Mediterranean undertone to the dish.

  • Salt: Season the sauce to your liking, but start with a pinch and add more as needed. The nutritional yeast can also contribute some saltiness, so taste as you go.

 

CREAMY GLUTEN-FREE & VEGAN PUMPKIN PASTA

Indulge in the rich and velvety goodness of Creamy Gluten-Free & Vegan Pumpkin Pasta, a comforting and wholesome dish that captures the essence of fall in every bite.
    
Prep time: 15 min   Blend time: 30 min   Total time: 45 min

 

 

INGREDIENTS

  • 1 cup pumpkin puree
  • 8 ounces gluten-free pasta shells
  • 1 1/2 cups unsweetened almond milk
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1 cup soaked and drained cashews
  • 1 head of garlic
  • 1/4 cup reserved pasta water
  • 1/4 cup Silk vegan mozzarella 
  • 2 tablespoons olive oil
  • Salt, to taste

 

INSTRUCTIONS

  1. Start by soaking the cashews in hot water for about 15-20 minutes. This step helps to soften them, making them easier to blend into a creamy sauce. After soaking, drain the cashews and set them aside.
  2. Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves. Drizzle it with a little olive oil, wrap it in aluminum foil, and roast it in the oven for about 20-25 minutes or until the cloves are soft and fragrant. Once done, let it cool before squeezing out the roasted garlic.
  3. While the garlic is roasting, bring a large pot of salted water to a boil and cook the gluten-free pasta according to the package instructions until it's al dente. Drain the pasta but reserve 1/4 cup of pasta water and set it aside.
  4. In a blender, combine the pumpkin puree, soaked cashews, roasted garlic cloves, almond milk, nutritional yeast, olive oil and lemon juice. Blend until smooth and creamy. You may need to scrape down the sides of the blender and blend again to ensure everything is well combined.
  5. In a large pan or skillet, pour the pumpkin sauce into the pan and warm it up, stirring occasionally. Season the sauce with salt to taste.
  6. Once the sauce is heated through, add the cooked pasta to the pan. Gently toss the pasta in the creamy pumpkin sauce until it's well coated. Add 1/4 cup vegan mozzarella shreds to make it extra cheesy. Feel free to add some pasta water to the sauce if the consistency is too thick.
  7. Serve the creamy vegan gluten-free pumpkin pasta hot, garnished with a sprinkle of vegan or lactose-free parmesan cheese and enjoy!
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