This Pumpkin Pasta is a perfect fall meal! Full of cozy spices and cheesy flavor, it’s a great weeknight dish ready in just 15 minutes. The sauce is made in a blender to save time on this healthy pasta dinner!
Dairy-Free Pumpkin Pasta, made at home
Are you looking for a creamy, comforting, plant-based meal that takes just about minutes from start to finish? Search no further than this easy pumpkin pasta!!
This vegan dish will be a new weeknight favorite. It tastes remarkably close to a traditional Alfredo but is completely dairy- and cream-free. The silky texture is a result of canned pumpkin, while the cheesy flavor profile comes from nutritional yeast.
It’s wonderful when a recipe comes together almost entirely in a blender. Plus, you probably already have a lot of these ingredients on hand. Crispy sage and charred walnuts are totally optional but really enhance the cozy pumpkin flavor. I stole that idea from the delectable ravioli at Girasole!
What shape should I use for this pumpkin pasta?
Any kind of short pasta will work here, as it’s the best shape for holding the thick sauce. I am using Orecchiette, which actually means “little ears” in Italian.
Shells tend to give a more “mac-and-cheese” vibe, but I think that fusilli or bowties would also be fun!
Why you’ll love this creamy oriechette pasta:
- While your pasta is cooking, your sauce is made entirely in a blender. This saves both time and dishes to wash.
- Cashew parmesan and nutritional yeast both help with the “cheesy” flavor of this meal. If you are not vegan, feel free to substitute normal parmesan cheese.
- Crispy sage and charred walnuts are an additional step I’ve marked as optional, but they really make this pumpkin pasta taste restaurant-quality.
This sauce would also be delicious on top of a pizza. I plan to freeze some for easy dinners! For more orecchiette love, check out this vegan alfredo!
If you make this recipe, please be sure to let me know on Instagram @garlic_head !Print