Creamy Vegan Pumpkin Pasta (oil-free)

Creamy Vegan Pumpkin Pasta

Hi friends!

If you’ve been on the hunt for an amazing plant-based pasta recipe that is truly mouth-watering, stop right here! Creamy vegan pumpkin pasta is here just in time for the holidays!

Made with pumpkin, cashews, cauliflower and spices, this is simple yet amazingly healthy and delicious. Sprinkled with sage on top your guests will be BEYOND impressed with this pumpkin penne pasta. 

Creamy Vegan Pumpkin Pasta

The best thing about this recipe is that you blend the sauce in a blender! That’s it! How easy is that?! I can’t get over how creamy this turned out…amazing how you can create this texture with just veggies, nuts and spices!

Your Thanksgiving and holidays feasts will be complete once you add this to the menu!

Creamy Vegan Pumpkin Pasta

In addition to the holidays, you could make this dish to take to a potluck, to impress your partner, or even just to have for the week – it’s a great meal to meal prep.

Pro tip: if you are going to meal-prep, make sure to leave the sauce separate from the pasta then heat it up with the pasta as you eat it throughout the week. Creamy Vegan Pumpkin Pasta

I am drooling looking at all these pictures! You will be obsessed with this recipe.

Creamy Vegan Pumpkin Pasta

Common Questions:

  1. Can I make this recipe without a Vitamix? I recommend getting a high-speed blender like a Vitamix. It makes the sauce 100% smooth without any lumps or bumps. You can try making it in a different blender, but for this recipe it will come out best in a powerful blender like Vitamix or Blend Tec.
  2. Will my guests know this is vegan? I have tested this recipe on vegans and non-vegans – both absolutely loved it and gave it the thumbs up of approval. 
  3. Can I use sweet potato instead of pumpkin? YES! You can definitely use sweet potato if you can’t find pumpkin puree. just make sure to boil it with the cauliflower and cashews.
  4. Will this recipe make enough?! This will feed a lot of hungry mouths. It makes about 6-8 servings if you have other dishes along with it. 
  5. Where can I find nutritional yeast? Trader Joe’s, Whole Foods, your local health food store or Amazon are all great options for finding it.

Creamy Vegan Pumpkin Pasta

This creamy vegan pumpkin pasta is:

Creamy

Savory

Comforting

Warm

Dreamy

Pumpkin-y 

Mouth-watering

Rich

Creamy Vegan Pumpkin Pasta

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Remember to share this recipe link on Facebook, pin to Pinterest, post a picture of your CodeGreen creation to Instagram, share on LinkedIn with co-workers and everyone else you know! Also, use #CodeGreen whenever you post!

Be sure to rate, comment and give me feedback if you end up making this delicious creamy vegan pumpkin pasta recipe. 

Creamy Vegan Pumpkin Pasta

Want more healthy vegan gluten-free plant-based recipes?! Follow me on Instagram @CodeGreenWellness!

Creamy Vegan Pumpkin Pasta
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Creamy Vegan Pumpkin Pasta (oil-free)

Creamy, delicious, warm, comforting vegan pumpkin pasta that's 100% plant-based and made with no oil. Perfect for the colder weather and the holidays!
Course dinner, Main Course, Vegan Main Course, Vegan Thanksgiving
Cuisine American, Oil-free, Vegan Gluten-free, Vegan Thanksgiving, WFPB
Keyword Creamy Vegan Pumpkin Pasta, Pumpkin Alfredo, pumpkin pasta dishes, Vegan Pumpkin Alfredo
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 16 oz box of pasta I used penne
  • 1/2 cup raw cashews
  • 2 cups cauliflower
  • 2 cups cooking liquid save this from boiling cauliflower and cashews
  • 1 cup pumpkin puree 100% pumpkin, not pumpkin pie filling
  • 1/4 cup nutritional yeast
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • fresh sage to garnish adds great flavor

Instructions

  • Make pasta and set aside. Bring a pot of water to a boil and boil the cauliflower and cashews for about 10 minutes, until soft.
  • Add the cauliflower, cashews, cooking water, pumpkin puree, nutritional yeast, salt, pepper, and garlic into a high speed blender like a Vitamix. Blend until completely smooth!
  • Stir the pumpkin sauce into pasta, top with fresh sage ribbons and serve hot off the stove! 

Notes

This can also be a baked dish, pour the pasta/sauce mixture into a casserole dish and add breadcrumbs on top. Put under the broiler for 5-10 or until the top is golden brown. 

In good health,

Danielle 

16 replies
  1. Terri Abrahamson says:

    How much of the water do you mix in the blender with the items? It just says cook the pasta in water and then add the cauliflower at Cetera but it doesn’t say how much water. I don’t wanted to get too thin. Thanks!

    Reply
    • Danielle Keith says:

      You add 2 cups of the cauliflower cooking liquid into the blender when it’s done cooking.

      Boil the cauliflower and cashews in about 4 cups of water. If there somehow isn’t enough cooking liquid left for the recipe just add regular water or almond milk.

      Reply
  2. Mignon Hunter says:

    Hey there – great recipe
    I was wondering, did you try more nutritional yeast??? I was wondering why it’s only 1/4 cup for the whole recipe …

    Reply
  3. Karo says:

    SO GOOD! My family — kid and adults alike — absolutely loved this recipe last night. I stored leftovers together (sauce mixed in w/pasta) and it is even good cold right out of the fridge…even more of the pumpkin flavor comes through and it is super savory. Thanks for the great recipe!

    Reply
  4. Kristen says:

    Just made this…it is SOOO GOOD!! I didn’t quite have enough cauliflower so I added a Yukon gold potato. This will be in the regular rotation for sure!

    Reply
      • Kristen says:

        Also, I discovered that the sauce is an amazing substitute for my holiday cheesy hashbrown potatoes. Add the sauce to frozen hash browns, perhaps a bit more salt and seasoning, some green onions, top with vegan cheese and fried onion if you choose. I’ve made it 4 times in 3 days 🤣

        Reply

Trackbacks & Pingbacks

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