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Creamy Vegan Pumpkin Pasta

A delightful and nutritious twist on traditional comfort food, this creamy vegan pumpkin pasta blends earthy flavors and seasonal ingredients for a heartwarming dish perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 400 grams pumpkin puree (canned or homemade) Canned pumpkin is convenient, but homemade enhances flavor.
  • 3 cloves roasted garlic (roasted with the mushrooms)
  • 180 ml vegetable broth Bring to room temperature for a creamier sauce.
  • 125 ml pasta water (reserve after cooking) Adjust sauce consistency as needed.
  • 2 tablespoons olive oil Additional for the sauce.
  • 3 tablespoons lemon juice (approximately from 1 lemon)
  • 1/2 teaspoon sea salt (to taste)
  • 1/2 teaspoon black pepper (to taste)
  • 1/2 teaspoon cayenne pepper (to taste) Adjust for desired spiciness.
For the Pasta
  • 500 grams pasta (1 whole package) Whole grain or gluten-free options can be used.
For the Topping
  • 200 grams mushrooms, sliced Cremini or shiitake recommended for rich flavor.
  • 3 cloves garlic (skin on)
  • 2-3 teaspoons sage leaves, minced
  • 1 teaspoon rosemary, minced
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 60 grams rucola or other baby greens
  • 1 handful walnuts, broken into small pieces Optional; can substitute with pine nuts or omit.

Method
 

Preparation
  1. Preheat your oven to 200C (400F).
  2. On a large baking sheet, combine the sliced mushrooms, unpeeled garlic cloves, minced sage, rosemary, balsamic vinegar, olive oil, sea salt, and black pepper. Toss until well coated.
  3. Roast in the oven for 18-20 minutes or until golden and fragrant.
  4. While the mushrooms are roasting, cook your choice of pasta in a large pot of well-salted boiling water according to package instructions and reserve 125 ml (1/2 cup) of the pasta water.
Making the Sauce
  1. Add the toasted roasted garlic, pumpkin puree, vegetable broth, remaining olive oil, lemon juice, and seasonings to a blender. Blend until smooth.
Combine
  1. Once the pasta is cooked, add it back to the pot along with the roasted mushrooms, rucola, and pumpkin sauce. Toss until well combined and heated through.
  2. If the mixture is too thick, thin with reserved pasta water until desired consistency is reached.
Serving
  1. Garnish with broken walnuts right before serving and enjoy hot.

Notes

Leftover Creamy Vegan Pumpkin Pasta can be stored in an airtight container in the fridge for 3-4 days and reheated with a splash of vegetable broth.