Pasta with Pumpkin Sauce Recipe

Creamy Pasta with Pumpkin Sauce recipe that is loaded with delicious nutrients. Gluten free, dairy free and vegan!

pasta with pumpkin sauce recipe
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  • 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
  • 1216 ounces of pasta


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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