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vegan pumpkin pasta in a gray plate on a wooden board with parsley in the background
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Pumpkin Pasta Sauce

This pumpkin pasta sauce is incredibly creamy, smooth, and so delicious. It's the perfect comfort food on colder days! 
Course Main Dish
Cuisine American
Diet Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 318kcal
Author Sina

Ingredients

  • 4 cups Hokkaido pumpkin or butternut squash, cubed (about 21 oz)
  • 14 oz fettuccine

For the Sauce:

  • 1/2 cup raw cashews
  • 1 cup silken tofu
  • 2 teaspoons white miso paste
  • 1/4 cup nutritional yeast
  • 2 cloves of garlic
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon smoked paprika powder
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon salt
  • black pepper
  • 1/4 cup freshly chopped parsley
  • red pepper flakes, optional

Instructions

  • Preheat the oven to 350 °F. Peel the pumpkin and cut it into cubes. Cook the pasta according to the instructions on the package. I like to use fettuccine. 
  • Line a baking sheet with parchment paper and place the pumpkin on the baking sheet. Drizzle with olive oil and season with salt and pepper. 
  • Bake for 30 minutes. 
  • Place 3/4 of the pumpkin cubes and the rest of the ingredients for the sauce in a blender. 
  • Process until smooth and creamy. 
  • Serve the pumpkin pasta sauce with the cooked pasta, the remaining pumpkin cubes, and sprinkle it with freshly chopped parsley and red pepper flakes. 

Notes

  • I like to use Hokkaido pumpkin for this recipe because of its mild sweet taste. But the recipe also works well with butternut squash. 
  • If you'd like, you could also add peas or crispy smoked tofu cubes before serving the pumpkin sauce. 

Nutrition

Calories: 318kcal | Carbohydrates: 44g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 420mg | Potassium: 745mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1925IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 3mg