Embrace the Halloween season with this simple creamy pumpkin pasta recipe.
Confession – I love the idea of creamy dishes but, in reality, never love them as much as I love the idea of them. But I always want to try/ make them in the hope I’ll find the dish that converts me. I’ll never choose something creamy and cheesy over a rich tomato pasta, but I know that some people love creamy. The creamier the better. For that reason, there are a few amendments you can make to this dish to make it lightly creamy for a palette like mine, or fully creamy for those wanting a more indulgent version of the dish. Nutritional Information
INGREDIENT CHOICES AND SUBSTITUTIONS
This dish has the option of using more or less cream and more/ less water to make the sauce a little thinner if you don’t want it extremely creamy. There’s also the option to stir in some vegan cream cheese at the end for those who want it extra creamy.
For reference, the recipe as shown uses almost all of the vegan cream and a minimal amount of water but does not include the vegan cream cheese.
Well, it’s October and while this dish is perfect for leftover pumpkins, you can swap the pumpkin for butternut squash if you can’t get your hands on a pumpkin.
I used Elmlea Plant Double for this recipe, but you can also swap for a single dairy cream alternative to make it less creamy if you wish.
CREAMY PUMPKIN PASTA RECIPE
Make the most of pumpkins this autumn with this puréed pumpkin and cream sauce, transformed into a delicious pasta dish.
This recipe is gluten free, dairy free, and vegan. It may be nut or soy free depending on your choice of dairy alternatives.
Creamy Pumpkin Pasta Recipe
Make the most of pumpkins this autumn with this puréed pumpkin and cream sauce, transforms into a delicious pasta dish.
Course Pasta
Cuisine American
Keyword Pumpkin Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 194 kcal
Ingredients
- 2 tbsp olive oil
- 1 red onion finely chopped
- 3 garlic cloves crushed
- 500 g pumpkin peeled and cut into roughly 3cm cubes
- ½ cup vegan cream
- ½ tsp ground cumin
optional extras
- 50 g vegan cream cheese
- Vegan parmesan to serve
- 300 g gluten free pasta of choice
Instructions
- Heat the oil in a large frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Stir in the cumin and cook for one further minute. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender. Blend with half the vegan cream and the onions until completely smooth, gradually adding more cream until the mixture is thick enough to just coat the back of a spoon (you may not need all the cream).
- Return the pumpkin mix to a large frying pan and leave to simmer on a very low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Stir in the vegan cream cheese if you want it be creamier at this point. Season and scatter with vegan parmesan (if using).
