Let’s cook Vegan Pumpkin Pasta 🎃 this weekend !
🙌Who else loves pasta recipes ?! Especially in winter I love them even more! This pumpkin sauce is so creamy & easy to make & comforting.
Vegan Pumpkin Pasta recipe makes 4 servings :
4 cups pumpkin, peeled and cubed (around 1/2 large pumpkin)
2 tbsp olive oil
4 cups pasta
1 cup cashews
1/4 cup nutritional yeast
1 tbsp maple syrup
1 tbsp mustard
1 tsp paprika
1 tsp cumin
1 lemon, juice of
1 1/2 cups plant based milk
1. Roast the pumpkin :
• 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.
• 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.
2. Prepare the pasta :
before the pumpkin is ready, start cooking the pasta according to instructions on packaging.
3. Make the creamy sauce :
To a blender, add the roasted pumpkin, cashews, nutritional yeast, maple syrup, mustard, paprika, cumin, lemon juice and plant based milk. Blend until smooth.
4. Assemble :
Mix together with the pasta, stirring in a large pan over a medium-low heat for a couple of minutes to warm through.
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