Vegan Creamy Pumpkin Pasta (GF) (DF) (EF)

Vegan Creamy Pumpkin Pasta (GF) (DF) (EF)

A homemade vegan creamy pumpin pasta recipe for those who have allergies or intolerances but don't want to miss out on great taste and nutrition

coconutandwhat  coconutandwhat  on 1 Nov '15

Hey friends,

As its pumpkin season I decided to try out a new recipe created of course by my own trials .

Ingredients & Method

  • Dried pasta (I used gluten-free quinoa shells) 
  • Cook half-way in salted water, drain then set aside

Creamy base:

  • Soaked raw cashews (use sesame seeds if allergic to nuts)
  • Vegan milk choice 
  • Pinch of nutmeg and salt
  • Nutritional yeast powder 
  • Blend till smooth store in fridge till ready to use 

Sauce base: 

  • Loads of finely diced garlic & shallots – fry first in your choice of healthy oil 
  • Add in a handful of diced mushrooms (& diced zucchini -optional but my favourite)
  • Add in 2 cups of chopped raw skinless pumpkin (you can use squash if preferred) 
  • Add in 200 ml of vegetable stock (100ml per person as it will reduce)
  • Add in a variety of your favourite dried herbs - along with some salt & pepper 
  • Cover the dish and let it sit on medium for 12-15 minutes 
  • Once done, mash the pumpkin or squash inside the pot 
  • Add in your ‘cream sauce’ 
  • Stir it then add your choice of pasta and cover for 3-5 minutes 
  • Eat as it is or transfer into a baking dish in the oven at 200°C for 10 minutes for a nice crispy finish. (Option add vegan cheese here) 
  • Add some dried herbs on top for extra taste. 

Hope you try this, it’s really good and doesn’t have such a strong pumpkin flavour so the kids or those who don’t like veggies won’t know either!

How’s that, a ‘cheesy’ style sauce made from vegetables!!

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That’s all friends!


This post was created by a Foodie community contributor, where anyone can post their opinions and thoughts. Views represented are not affiliated with Foodie or our Partners. =)



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