Name: Vegan Creamy Pumpkin Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup Yukon gold potatoes; 1/2 cup raw cashews; 16 oz. pasta; 2 Tbsp. olive oil; 5 garlic cloves; 1/2 cup onion; 1 tsp. fresh sage; 1 sprig thyme; 2 cups vegetable broth; 1 cup pumpkin puree; 1/4 cup nutritional yeast; 1/2 tsp. salt; 1/8 tsp. black pepper

Cozy up with a bowl of creamy, dreamy goodness! This vegan creamy pumpkin pasta is the perfect blend of comfort and nutrition, featuring a velvety pumpkin sauce that’s packed with fall flavors. Made with simple, wholesome ingredients and a touch of plant-based magic, it’s a dish that’s as easy to make as it is to enjoy. Whether you’re hosting dinner or just need a quick weeknight meal, this recipe is sure to be a crowd-pleaser.

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Vegan Creamy Pumpkin Pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 186 kcal

Ingredients

1 cup Yukon gold potatoes
1/2 cup raw cashews
16 oz. pasta
2 Tbsp. olive oil
5 garlic cloves
1/2 cup onion
1 tsp. fresh sage
1 sprig thyme
2 cups vegetable broth
1 cup pumpkin puree
1/4 cup nutritional yeast
1/2 tsp. salt
1/8 tsp. black pepper

Instructions

Boil potatoes until fork-tender. Soak cashews in hot water for 20 minutes to soften. Drain both and set aside.
Heat cooking oil in a large pan over medium heat. Add onions, garlic, sage, thyme and salt. Sauté until onions are translucent, 4-5 minutes.
Boil water and cook pasta as instructed on packaging.
Blend onion mixture, cashews, potatoes, broth, pumpkin puree, nutritional yeast, sage, thyme, salt and pepper until smooth.
Melt vegan butter in a pan over medium heat. Fry sage leaves until crispy, 1-3 minutes. Transfer sage to a paper towel-lined plate.
Combine pasta, a splash of pasta water and pumpkin sauce in the pan. Stir until coated.
Serve pasta with fried sage on top. Enjoy!