I was skeptical of this vegan pumpkin pasta during the testing phase. Anytime I’ve tried it before, it turned out too sweet. The thing is, in previous iterations, I tried it with almond or coconut milk, or nondairy cheese, or blended cashews – all bad ideas. Those tend to make already sweet pumpkin into a dessert instead of a main.
In this case, vegetable broth, olive oil, and lemon juice make up the base of the sauce along with the roasted pumpkin. Adding a little pasta water, what’s left after cooking the noodles, is the secret here. The starchiness keeps the sauce creamy without adding any unwanted sweetness.
This recipe was inspired by my pumpkin & mushroom shepherd’s pie. Essentially, I wanted the same thing in pasta form, because it’s awesome. And although I love some mac and cheese, this is a bit more refined and less “give me carbs now or I’ll die” kind of thing. Both good, just different.
To keep the mushrooms from getting rubbery, they’re roasted instead of pan-fried, along with garlic, spices, and herbs. The garlic is blended into the sauce. Then the pasta, sauce, and roasted mushrooms get mixed up along with a little rucola, and that’s it! I like to top it with some walnut pieces but you do you.
You can cook the mushrooms while the noodles cook and everything is cooked in about 20 minutes. With pretty minimal prep time you’re about 30 minutes away from some vegan pumpkin pasta. Not bad, right?!
I do roast the pumpkin myself ahead of time, which adds a bit to the time, but then you have extra pumpkin. Canned works too (but you can’t find it over here). Just cut the pumpkin in half, plop it down onto a baking sheet cut-side down, and roast in the oven for about an hour or until soft. Scoop the seeds out, then the flesh, and use it how you like.
If you’re not already at your pumpkin limit, here are some great recipes:
Pumpkin & Chocolate Layer Cake
Baked Pumpkin Falafel
Pumpkin Spice Latte
Pumpkin Spice Breakfast Cookies
Maple Pumpkin Pudding Chômeur
Creamy Pumpkin Polenta
Paleo Pumpkin Muffins
Maybe you have an overload of pumpkin in your garden? In any case, it’s abundant at this time of year, and it never hurts to have a little more inspiration.
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Creamy Vegan Pumpkin Pasta
- 200 grams mushrooms sliced
- 3 cloves garlic skin on
- 2-3 / 1 tsp sage leaves minced
- 1 tsp rosemary minced
- 1 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 500 grams pasta 1 whole package
- 60 grams rucola or other baby greens
- 1 handful walnuts broken into small pieces
- 400 grams pumpkin puree
- 3 cloves roasted garlic roasted with the mushrooms
- 180 ml vegetable broth
- 125 ml pasta water
- 2 tablespoons olive oil
- Juice 1 lemon ~3 tablespoons
- ½ teaspoon sea salt to taste
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper to taste
- Preheat the oven to 200°C (400°F). Place the mushrooms, garlic, herbs, balsamic vinegar, olive oil, salt, and pepper onto a large pan and mix until the mushrooms are coated.
- Roast for 18-20 minutes, or until the mushrooms are golden. While the mushrooms are in the oven, cook your pasta in well salted water according to package instructions. Make sure to reserve 1/2 cup of the water when you drain the pasta.
- To serve, add the sauce, mushrooms, and rucola into the pot with the hot pasta. Stir to coat, and serve hot, with walnuts if desired.
- Place all of the ingredients into a blender, and blend on high speed until smooth. Alternatively, use a stick blender. Taste and season further if needed.