This recipe has everything you could ever want – it’s creamy, it’s pumpkin, it’s pasta, it’s delicious! Oh, and it’s gluten free and vegan-friendly, too. I created this creamy vegan pumpkin pasta to be the perfect fall dinner recipe. I mean, what could be better on a chilly night? This dish feels so indulgent, but it’s made with simple and healthy ingredients that are easy to put together. If you’re looking for more plant-based recipes to work with – or you’re just trying to incorporate more veggies in your diet – this recipe is a great place to start. I can’t wait to hear what you think about it!
What You Will Need for This Recipe:
Pumpkin purée
Raw cashews
Nutritional yeast
Pasta sauce
Garlic powder
Smoked paprika
Nutmeg
Salt and pepper
Lemon juice
Full fat coconut milk
Gluten free pasta
Other Healthy Recipes To Make:
Chicken & Rice Instant Pot Meal Prep
This 6 ingredient chicken and rice instant pot meal prep dinner or lunch is so easy! You’ll want to add this into your weekly meal prep or dinner rotation because it requires minimal ingredients and minimal effort. I love meals that are easy and have easy clean up as well! Don’t have an instant pot? No worries- I’ll show you how you can make it without an Instant Pot too!
Maple Chipotle Salmon One Pan Meal
I love a one pan meal! Who doesn’t love easy clean up + minimal dishes? I’m all about taking shortcuts to avoid dishes haha. This maple chipotle salmon one pan meal is the perfect combo of sweet and spicy. I used sweet potatoes and brussel sprouts but you can use any veggies or potatoes you have on hand. This meal is paleo, gluten free, and an easy healthy dinner!
Turkey Pasta Bake
I’ve got the cozy fall meal of your dreams…Veggie Packed Turkey Pasta Bake! It’s an easy and delicious dinner perfect for fall and winter. 🍂 I love a pasta bake in the fall! It’s a quick gluten free recipe to make and it is most definitely a crowd pleaser.
Creamy Vegan Pumpkin Pasta
Pumpkin Pasta- Gluten Free + Vegan! 😍 so cozy and perfect for a chilly fall evening 🎃🍂 Recipe below!
Ingredients
2 cups pumpkin purée
1/2 cup raw cashews soaked in boiling water for 10 minutes (strain water before adding the cashews to the blender)
1/4 cup nutritional yeast
1/2 cup pasta sauce ( I used Raos Homemade)
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp nutmeg
Salt and pepper to taste
2 tbsp lemon juice
1 1/2 cup full fat coconut milk
10 ounces gluten free rigatoni pasta (I like Banza)
Method
Soak the cashews in boiling water for 10 minutes
Drain the water
Cook pasta according to package instructions
Add all of the ingredients besides the pasta to a blender
Heat a pan over medium heat
Add blended sauce & cooked pasta
Heat for about 4-5 minutes until it’s warm!
I added in sautéed kale as well!
