Creamy Pasta with Pumpkin Sauce – My deliciously creamy pasta with pumpkin sauce recipe is gluten free, dairy free — and vegan. Requiring just a few simple steps, you’ll have pumpkin cream sauce made in no time. Just mix in with your favorite pasta and dinner is served.
NOTE: If you don’t have pumpkin puree on hand, you can always roast a few small pumpkins to make your own homemade pumpkin puree. Pumpkin puree is quick to make and super nutritious.
Ingredients to Make Pasta with Pumpkin Sauce Recipe
Making this healthy and creamy pumpkin sauce recipe can be done in less than 30 minutes. It’s a great dinner for 5-6 people or warms up as a great leftover the next day.
The ingredients to make this pasta with pumpkin sauce recipe can mostly be found in your pantry and spice cupboard. I love adding thyme, sage and nutmeg to my winter pasta dishes along with smoked paprika for a delicious flavor.
This dish comes together with these main ingredients:
- raw cashews, soaked in boiling water
- homemade pumpkin puree
- almond, cashew or coconut milk
- dairy free cream cheese
- diced yellow or Spanish onion
- garlic cloves
Then, we add some dried spice seasonings:
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
And of course, 12–16 ounces of your favorite pasta. I prefer use garbanzo-based Banza pasta to increase my plant-based protein intake, but any gluten free pasta will do.
Xtrema 100% Ceramic Non-Toxic Cookware
In this recipe for pasta with pumpkin sauce, I am using my 5.5 quart Xtrema Stockpot (pictured above). It’s the perfect pasta-making pot or great for soups and chili recipes too.
Featuring a PFOA-free and PTFE-free, 100% ceramic and non-toxic, non-scratch and non-reactive is our absolute favorite brand: Xtrema® cookware.
We love that ceramic heats evenly and generates far-infrared energy, which means using Xtrema® means that your food will cook from both the inside and the outside at the same time. This 100% ceramic cookware can withstand very high and very low temperatures without breaking or reacting to food.
Not only is Xtrema® cookware FDA approved and meets all of the California Prop 65 requirements, but is also has no lead, cadmium or heavy metals. Xtrema® cookware can be used on the stove top, in the oven, in the microwave or be used on your gas or charcoal grill. Talk about versatile!
In the past few years, I have been collecting Xtrema cookware and swapping out some of my older cookware pans. Cooking with ceramic takes a little getting used to, but once you do, you’ll never want anything else.
How to Make Pasta with Pumpkin Sauce Recipe
This recipe comes together with just a few simple steps. First, you need to soften the cashews. This is easily done by placing them in a small bowl and cover with boiling water. Set aside to soak for 10-15 minutes. Drain when done soaking.
Step #1: In a small non-toxic skillet over medium heat, add the olive oil and onions. Saute for 3-4 minutes or until the onion is translucent. Mince the garlic into the onion saute. We use this handheld garlic press to mince our garlic quickly and evenly. Saute for 1 minute and add the dried thyme and sage. Stir until well combined. Remove from heat and set aside.
Step #2: To a high speed stainless steel blender, add the 2 cups of pumpkin puree, nut milk, cream cheese, cashews, sea salt, paprika, black pepper and the onion and garlic mixture.
Step #3: Blend ingredients on high for approximately 3-5 minutes until smooth and creamy.
Finally, onto Step #4: Cook your pasta according to your packages instructions. When the pasta is cooked through, drain the water and return back to your pot. Pour all of the pumpkin sauce over your pasta and stir until well combined. Warm the sauce and pasta on low-medium heat for a few minutes.
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Kitchen Favorites
Pasta with Pumpkin Sauce Recipe
Creamy Pasta with Pumpkin Sauce recipe that is loaded with delicious nutrients. Gluten free, dairy free and vegan!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 5-6 1x
Ingredients
- 1 cup raw cashews, soaked
- 1 tablespoon extra virgin olive oil
- 1 cup yellow or Spanish onion, diced
- 2 garlic cloves
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 2 cups homemade pumpkin puree (or 15 oz canned pumpkin puree)
- 1 cup almond, cashew or coconut milk
- 4 ounces cream cheese, we use dairy free
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 12–16 ounces of pasta
Instructions
- Place the raw cashews in a small bowl and cover with boiling water. Set aside to soak for 10-15 minutes. Drain when done soaking.
- In a small non-toxic skillet over medium heat, add the olive oil and onions. Saute for 3-4 minutes or until the onion is translucent.
- Mince the garlic into the onion saute. We use this handheld garlic press to mince our garlic quickly and evenly. Saute for 1 minute and add the dried thyme and sage. Stir until well combined. Remove from heat and set aside.
- To a high speed stainless steel blender, add the 2 cups of pumpkin puree, nut milk, cream cheese, cashews, sea salt, paprika, black pepper and the onion and garlic mixture. Blend ingredients on high for approximately 3-5 minutes until smooth and creamy.
- Cook your pasta according to your packages instructions. When the pasta is cooked through, drain the water and return back to your pot. Pour all of the pumpkin sauce over your pasta and stir until well combined. Warm the sauce and pasta on low-medium heat for a few minutes.
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