Creamy Pumpkin Pasta


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
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



  • 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.


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



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One Response

  1. Sia Parsley says:

    5 stars
    I love this recipe so much. Maybe even more than your mac and cheese. Great job, thank you.

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