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A bowl of Creamy Vegan Pumpkin Garlic Pasta in a luscious orange sauce, topped with grated cheese and fresh sage leaves, sits on a table with a fork, a glass of water, and small dishes of cheese and crumbs nearby.

Creamy Vegan Pumpkin Garlic Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 20
  • Yield: 6 1x
  • Diet: Dairy-Free, Gluten-Free, Vegan

Description

This creamy vegan pumpkin garlic pasta is cozy fall comfort food made without dairy, heavy cream or butter. The sauce blends pumpkin purée with cashews, shallot and plenty of garlic for a silky, savory pasta sauce that comes together while the noodles cook.

It’s rich and creamy without feeling heavy, and the pumpkin adds beautiful color and a subtle sweetness that works surprisingly well in a savory pasta dish. Best of all, the whole dinner comes together quickly with simple ingredients.

Ingredients

Units Scale
  • 12 ounces gluten-free pasta of choice
  • 2 tablespoons avocado oil
  • 1 large shallot, peeled and diced
  • 4 large garlic cloves, peeled and minced
  • 1/2 cup raw cashews (or raw blanched and slivered almonds [not sliced almonds]), soaked
  • 1 cup filtered water
  • 1 cup homemade pumpkin puree (or sub canned)
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon fine salt
  • optional add-ons: caramelized onions, crispy lentils

Instructions

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to the package instructions.
  2. Meanwhile, heat the avocado oil in a large rimmed sauté pan over low heat. Add the shallots, garlic and salt. Sauté until the shallots are softened and slightly translucent, about 5 minutes. Transfer the mixture to a high-speed blender.
  3. Add the soaked and drained cashews, filtered water, pumpkin purée, maple syrup and salt to the blender. Blend on high speed until completely smooth and creamy, about 1 minute. Set aside until the pasta is finished cooking.
  4. Reserve some of the pasta water, then drain the pasta and transfer it to the sauté pan. Immediately pour the sauce over the pasta and toss with tongs until evenly coated. You may not need all of the sauce; reserve any extra for serving or reheating leftovers. Add 1–2 ladlefuls of reserved pasta water as needed to reach your desired consistency.
  5. Divide the pasta among serving bowls and garnish with caramelized onions and/or crispy lentils, if desired. Serve immediately.
  6. Store leftovers in an airtight container in the refrigerator for up to five days. For best results, reheat the pasta on the stovetop, adding reserved sauce or a splash of water as needed. Microwaving is not recommended, as it may dry out the pasta.

Equipment

Notes

Prep time does not include the time required to make homemade pumpkin purée. For the best flavor, I highly recommend using homemade pumpkin purée. It makes a noticeable difference in this dish!

I love adding sautéed bell peppers and red onions to this pasta.

If you are allergic to cashews, substitute raw blanched slivered almonds.

The nutrition information below is based on six servings and includes all of the sauce. It does not include any optional add-ins or garnishes.

  • Prep Time: 5
  • Cook Time: 15
  • Category: pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://www.eatingbyelaine.com/creamy-vegan-pumpkin-garlic-pasta/