When Pumpkins are in season, don't miss making this deliciously creamy pasta recipe using pumpkin sauce. Vegan, Dairy Free, Creamy and so good! Step-wise Recipe to make the pasta sauce from scratch. Grab a pumpkin and check out this recipe!
Fall season and Pumpkins are synonymous! Cooking with fresh and seasonal ingredients always makes me happy. So, if you are looking for savory pumpkin recipes that are kid-friendly, this Vegan Pumpkin Sauce Pasta recipe will tick all the boxes. Made with whole wheat fussili pasta and added veggies like Spinach and Corn, this warm and cozy bowl of dinner is just what you need for those chilly evenings.
Most of us make pasta with homemade or store bought tomato sauce or white sauce pasta. They are really good, no doubt but what if we could add more vegetables in our meals?
This Pumpkin Sauce Pasta just does that. With the goodness of sweet pumpkins and added vegetables, this is the perfect treat for kids at home.
Made with fresh homemade pumpkin puree, this is extremely healthy. Also a great way to use up leftover pumpkin puree after thanksgiving (especially when you want to stay away from desserts).
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5 Reasons you should try this Recipe
- Preservative-Free, made with homemade Pumpkin Puree
- Kid-friendly - Extra serving of vegetables
- No Cream (dairy based) or cheese
- Can be made-ahead, freezer friendly
- Quick and Easy meal for weeknights
Autumn or Fall season marks the beginning of winters and also "Pumpkin season". In the US, Pumpkin is harvested in September and October just in time for the fall holidays - Halloween and Thanksgiving.
We are huge pumpkin lovers at home. In India, pumpkin is available year round so its quite easy for us to enjoy this pasta at home. The most common variety that is easily available in local markets are Kabocha Pumpkins.
You may also notice that the pumpkins aren't looking exactly orangish in colour on the inside. They were quite sweet though.
Belonging to a South Indian family, we love Pumpkin our Sambar, which is a thick Lentil and Veggie based stew that is enjoyed as side with Dosa's or Idli.
The ingredient is quite versatile and can be used in both savory and desserts with equal ease. Naturally sweet and fibre rich, they add so much taste and flavor to mundane dishes.
I love vegetables that encourage "Zero Waste Cooking" and pumpkin is one such vegetable.
We use the guts or flesh and skin or peel to make South Indian Style Chutney with roasted lentils, tamarind and chillies.
I sun dry and store the seeds to roast and add to my dry chutney powders and even enjoy them as a snack.
This recipe can be tried with almost any variety of Pumpkin or even Butternut Squash. Except Jack-o-lantern pumpkins, any variety, easily available can be used for the recipe.
Ingredients
Pumpkin - I have used 750 gms of Kabocha Pumpkin. After the skin was peeled, guts and seeds removed, cut them into thick cubes.
Whole Wheat Fusilli Pasta - You can opt for Penne, Farfalle or even spaghetti or linguine, as you please. Look for what is easily available in our pantry.
Cook them al-dente and always reserve a cup of cooked pasta water to adjust the consistency of the sauce.
Note - Durum Wheat Pasta or Gluten-free pasta can be used for this recipe.
Cashew - The recipe does not use any dairy-based cream or cheese and it frankly does not require either.
Soak the cashews in hot water for 10 - 15 mins. Drain the liquid, grind them with few tbsp of warm water until smooth and creamy.
Cashew Cream can be easily frozen in ice cube trays and added to Indian curries or gravy recipes, soups, pasta (replacement to Mac and Cheese).
Onion and Garlic - I don't recommend using garlic paste for this recipe. Finely minced or chopped ingredients work best.
Herbs and Spices - I have used smoked paprika, kashmiri red chilli powder (for the colour), Black Pepper Powder, Dried Rosemary and Oregano Powder along with a touch of Nutmeg. The combined flavors of Pumpkin, spinach and nutmeg really work well. You can always add spices according to your preferences and availability.
Note - All the spices used are dry. If you can source fresh rosemary and oregano, do add them for more flavor.
Vegetables - I have used the combination of Spinach and Corn. I also add Mushrooms, Bell Peppers, Baby Corn, Zucchini, Squash, Broccoli depending on availability. Use Veggies from your refrigerator. All the tiny bits and pieces would help!
Black Olives are a must for my husband so don't be alarmed if you find the quantity a bit too much.. He loves them!
Making the Vegan Pumpkin Pasta Sauce
The recipe yields 2 & 1/2 cups (1 cup is 250 ml) Pumpkin Pasta sauce. I used 1 & 1/4 cup for making the pasta for the two of us and froze the balance amount of sauce to use later.
The amount of sauce added to pasta is a personal choice. We prefer just enough sauce to coat the pasta. You can easily double the recipe and make an extra batch, freeze and use later.
Soak the cashews in hot water for atleast 10 to 15 minutes.
Heat a pan, add water, and cook the pumpkin cubes until they are soft. It should take approximately 10 mins.
Once cooked, cool completely.
Once cool, use an immersion blender or a mixer grinder jar and blend into a smooth paste. Do not add any water.
Put the same pan back on the heat, add oil, finely chopped garlic and onions.
Saute until they have caramelized or golden brown.
Now add the pumpkin puree, herbs, salt to taste, smoked paprika powder, kashmiri red chilli powder and mix well until it thickens slightly.
While the pumpkin cooks, drain the water from the cashews and grind it into a smooth paste. Add couple of spoons of warm water, if required.
To the pumpkin mixture, add the ground cashew paste and mix well. Ensure the flame is low at this point. We don't have to boil the mixture for too long.
Add nutmeg powder and switch off the flame.
Your Pumpkin sauce is ready. Either cool it and then transfer it to the refrigerator or freeze it for use later
Additional Notes -
You can skip the cashew paste and add 1/4 cup to 1/2 cup of cream.
This pasta sauce is naturally a tad sweet due to the presence of cashew paste and pumpkin puree. If you prefer spicy pasta, sprinkle some chilli flakes while serving.
For all cheesy pasta lovers, please grate some parmesan cheese just before serving. I honestly don't think you will miss the cheese in this recipe.
How to Make Whole Wheat Pasta with Pumpkin Sauce
Set aside 1 & 1/4 cups of pumpkin sauce for making the pasta. You can refrigerate or freeze the balance portion of the sauce to use later.
To cook the pasta, boil water with salt in a wide pan. Add the pasta and cook it until al dente.
Drain the pasta. Note - reserve some pasta water for the gravy (approximately 1/2 cup)
Heat a pan, add olive oil and saute finely chopped onion.
Add finely chopped spinach and allow it to wilt slightly. Ensure the flame is on medium heat.
Add the steamed corn and saute well.
Now add the cooked pasta to the vegetables and pumpkin pasta sauce along with some reserved pasta water to adjust the consistency.
Mix well, add sliced olives and switch off flame once you see the pasta thickening.
Garnish it with basil leaves and some extra sliced olives and serve piping hot with bread.
Important Recipe Notes
- I have made the pumpkin sauce from scratch. You can use canned pumpkin puree for this recipe. It would drastically cut down the cooking time.
- Always add pasta to boiling salted water. The water should be salty so that the cooked pasta doesn't taste bland.
- Please also note that whole wheat pasta takes a bit longer to cook than regular durum wheat pasta. Keep an eye to avoid overcooking. Pasta should be al-dente.
- Reserving and adding the cooked pasta water adds a silky texture to the sauce and is the best way to adjust the consistency instead of plain water.
- I have not added any herbs to the pasta because the sauce has all the flavours. If you love spicy pasta, you can sprinkle some red chilli flakes on top, before serving.
- Leftover pasta can be refrigerated and re-heated in a microwave oven.
- The pumpkin sauce stays fresh in the refrigerator for a couple of days and freezes for atleast a week. I honestly haven't tried freezing the sauce more than a week since I make a small batch.
- Herbs can be entirely your choice. I have added herbs that match well with pumpkin and spinach.
- Ensure you do not add more than a tiny pinch of nutmeg to the recipe. It adds a lot of flavor especially when you make pasta pumpkin with spinach.
- I always stock corn at home that is usually steamed with salt and turmeric powder.
- Add salt with caution. The reserved pasta water and the pasta sauce both have salt. Please taste check before you add extra.
Serving Suggestions
Garlic Knots - They can be served with Pasta and a soup of your choice. Tomato Soup is a family favorite.
Garlic Pull Apart Bread - Perfect for Thanksgiving table, this bread serves a large crowd (recipe can be doubled) and the heart shape wreath style bread is just apt for the holiday season. Do check out the recipe, if you haven't.
Focaccia - With the goodness of Mushrooms and Caramelized onions, this is perfect with pasta or soup bowls.
Since this is a kid friendly creamy pasta recipe, you can serve them with plain dinner rolls or Cloverleaf rolls as well.
Some Fall Favorite Pumpkin Recipes
Pumpkin Bread (Whole Wheat and Eggless)
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Easy Vegan Pumpkin Sauce Pasta Recipe
Ingredients
Ingredients for Pumpkin Pasta Sauce (1 cup is 250 ml, 1 tsp is 5 ml and 1 tbsp is 15 ml)
- 750 gms Pumpkin
- 20 Cashews (soaked in 1/2 cup hot water)
- ½ cup Onions (finely chopped)
- 3 tsp Garlic (finely chopped)
- 1 tbsp Olive Oil
- ½ tsp Dried Rosemary
- ½ tsp Smoked Paprika Powder
- 1 tsp Kashmiri Red Chilli powder substitute with extra paprika or cayenne for heat
- ¼ tsp Black Pepper Powder
- ½ tsp Dried Oregano Powder
- A pinch of Nutmeg powder
- 2 ½ cups Water (for grinding the cashew, cooking the pumpkin and adjusting the sauce consistency)
- Salt to taste
Ingredients for Whole Wheat Pasta with Pumpkin Sauce
- 1 ½ cups Whole Wheat Fusilli Pasta
- 1 ¼ cups Pumpkin Sauce
- 1 ½ cup Finely chopped Spinach
- 1 cup Steamed Corn Corn steamed with salt and turmeric powder
- ½ cup Finely chopped Onions
- 10 Pitted Black Olives Sliced
- 1 tbsp Olive Oil
- ¼ cup Pasta Water to adjust consistency
- Basil Leaves for Garnish
- Salt to taste
Instructions
Step 1 - Making the Vegan Pumpkin Sauce
- Soak the cashews in hot water for atleast 15 minutes.
- In the meanwhile, cut the skin, remove the flesh or pumpkin guts and separate the seeds, keep it aside.
- Roughly chop the pumpkin into thick chunks. Give it a good rinse.
- Heat water in a pan, add the pumpkin and cook it until its soft. Switch off the flame and allow the pumpkin to cool.
- While the pumpkin cools, drain the water from the cashews and grind it into a smooth paste. Add couple of spoons of water, if required.
- Once cool, use an immersion blender or a mixer grinder jar and blend into a smooth paste. Do not add any water.
- Put the same pan back on the heat, add oil, finely chopped garlic and onions. Saute until they have caramelized or golden brown.
- Now add the pumpkin puree, herbs, salt to taste, smoked paprika powder, kashmiri red chilli powder and mix well until it thickens slightly.
- To the pumpkin mixture, add the ground cashew paste and mix well. Ensure the flame is low at this point. We don't have to boil the mixture for too long. Add nutmeg powder and switch off the flame.
- Your Pumpkin sauce is ready. Either cool it and then transfer it to the refrigerator or freeze it for use later.
Step 2 - Making the Whole Wheat Pasta with Pumpkin Sauce
- I have used 1 & 1/4 cup of pumpkin sauce for making the pasta.
- To cook the pasta, boil water with salt in a wide pan. Add the pasta and cook it al dente.
- Drain the pasta. Note - reserve some pasta water for the gravy.
- Heat a pan, add olive oil and saute finely chopped onion. Add finely chopped spinach and allow it to wilt slightly. Ensure the flame is on medium heat. Add the steamed corn and saute well.
- Now add the cooked pasta to the vegetables and sauce along with some reserved pasta water to adjust the consistency.
- Mix well, add sliced olives and switch off flame once you see the pasta thickening.
- Garnish it with basil leaves and some extra sliced olives and serve piping hot with bread.
1 cup is 250ml, 1 tbsp 15ml, 1 tsp 5ml
Notes
- I have made the pumpkin sauce from scratch. You can make use of canned pumpkin puree or frozen pumpkin puree for this recipe as well. It would drastically cut down the cooking time.
- Always add pasta to boiling water with salt. The water should be salty so that the cooked pasta doesn't taste bland.
- Please also note that whole wheat pasta takes a bit longer to cook than regular durum wheat pasta. Keep an eye to avoid overcooking. Pasta should be al-dente.
- Reserving and adding the cooked pasta water adds a silky texture to the sauce and is the best way to adjust the consistency instead of plain water.
- If you notice, I have not added any herbs to the pasta because the sauce has all the flavours. If you love spicy pasta, you can sprinkle some red chilli flakes on top.
- Leftover pasta can be refrigerated and re-heated in a microwave oven.
- The pumpkin sauce stays fresh in the refrigerator for a couple of days and freezes for atleast a week. I honestly haven't tried freezing the sauce more than a week since I make a small batch.
- Herbs can be entirely your choice. I have added herbs that match well with pumpkin and spinach.
- Ensure you do not add more than a tiny pinch of nutmeg to the recipe. It adds a lot of flavor especially when you make pasta pumpkin with spinach.
- I always stock corn at home that is usually steamed with salt and turmeric powder.
- Add salt with caution. The reserved pasta water and the pasta sauce both have salt. Please taste check before you add extra.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
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