- 2 servings of gluten-free pasta see notes
- Vegetable stock to cook the pasta optional
For the sauce
- ½ cup (130 g) pumpkin puree
- ¼ cup (70 g) cashew butter
- ¼ teaspoon nutmeg more to taste
- ⅛ teaspoon garlic powder more to taste
- ¼ teaspoon salt
Bring water or vegetable stock to a boil. Cook the pasta according to the directions on the package. Drain when cooked and add the pasta back to the pot.
Combine the pumpkin puree, cashew butter, nutmeg, garlic and salt. You can do that in a bowl or blend it up in a food processor for a silky smooth texture.
Add the sauce to the pot with the pasta and reheat it for a minute while stirring.
- One serving of dry pasta is usually 2 ounces (approx. 60 grams). As a main dish, you can increase the serving size to 3 or 4 ounces (approx. 80-110 grams) per person.
- You can use gluten-free red lentil pasta for a protein boost and to make this dish more filling.
- Use canned or homemade pumpkin puree. Here's how to make your own in 3 different ways.
- Use pure cashew butter made from 100% cashews. It allows you to make the creamiest pumpkin pasta sauce without adding cream. Make sure it has a relatively mild taste to avoid overpowering the pumpkin flavor.
- Don't skip the nutmeg. Warm spices like nutmeg make the sauce taste less bland and enhance the pumpkin flavor. You could also use allspice or pumpkin spice.
- Storage tips: preferably store the sauce and the pasta separately. It prevents the gluten-free pasta from getting brittle and soggy. You can store the pumpkin puree sauce in an air-tight container in the fridge for 3 to 4 days.
- This vegan pumpkin pasta sauce freezes well.
- To reheat the sauce, add a splash of dairy-free milk, veggie stock or water.
Calories: 404kcal | Carbohydrates: 55g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Fiber: 4g | Sugar: 2g