Creamy Vegan Pumpkin Pasta

Creamy Vegan Pumpkin Pasta Recipe

By Earth of Maria

🔪Prep Time: 15 mins

👩‍🍳Cook Time: 10 mins


7 oz gluten-free spaghetti

1 large onion, chopped

1 large carrot, peeled and chopped

2 cups pumpkin, peeled and chopped (see notes for instructions on using canned pumpkin)

2/3 cup plantbased milk

1 tbsp tamari

2 tbsp nutritional yeast

1/2 tsp cumin

1/2 tsp onion salt

2 cups kale, de-stemmed and chopped


1Start by cooking your pasta according to packaging instructions until al dente. Drain and rinse.

2Add the onion and carrot to a saucepan filled with water and boil for 10-15 minutes, until softened. If boiling your pumpkin, add it in together with the other vegetables. (See notes on instructions for roasting the pumpkin).

3Drain the vegetables and transfer them to a blender or food processor. Add the plant-based milk, tamari, nutritional yeast, cumin and onion salt. Blend until as smooth as possible.

4Pour the sauce into a frying pan and add the kale. Stir for around 2 minutes to heat up, and then stir in the pasta, cooking for a further 3-4 minutes until the sauce thickens.

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