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Creamy Pumpkin Pasta

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Creamy Pumpkin Pasta

Incredibly creamy pumpkin pasta (that’s also super cheesy!) you can prepare under 15 minutes.

It’s amazing how well pumpkin performs in this dish – it makes everything nice and creamy, and somehow doesn’t taste like pumpkin…at all.

Let’s go!

Creamy Pumpkin Pasta
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5 from 1 vote

Creamy Pumpkin Pasta

Quick and easy vegan creamy pumpkin pasta recipe by Veganbell
Pin Recipe
Course Lunch
Cuisine American
Keyword creamy pumpkin pasta, pasta, vegan pasta
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 people
Calories 911kcal
Author Veganbell

Recipe Video

Ingredients

Instructions

  • In a blender, add soaked (and drained) cashews + pumpkin puree + garlic + salt + pepper + paprika + maple syrup + nutritional yeast + soy milk. Blend well until the mixture is smooth. Set aside.
  • Set a large pan over medium heat. Add vegan butter. Once it's hot, add dried rosemary and saute for 10 seconds. Then add all-purpose flour and mix-cook for 2 minutes, or until the lumps are gone.
  • Stirring continuously, add the blended cashew-pumpkin mixture (in small portions). Mix well.
  • Continue stirring and bring the mixture to a gentle simmer. Turn down the heat to low-medium and keep simmering for 2 minutes. Once it's thickened, add the cooked pasta and coat well.
  • Creamy pumpkin pasta is ready. Garnish with chili flakes and serve hot.

Nutrition

Calories: 911kcal | Carbohydrates: 128g | Protein: 34g | Fat: 31g | Saturated Fat: 6g | Sodium: 811mg | Potassium: 1349mg | Fiber: 16g | Sugar: 23g | Vitamin A: 40084IU | Vitamin C: 28mg | Calcium: 439mg | Iron: 11mg
Tried this recipe?Mention @veganbell24 or tag #veganbell!

 

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