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Vegan pumpkin pasta

by jkapeed
Vegan pumpkin pasta sauce with wild mushrooms is an easy and healthy recipe filled with the flavours of autumn. An easy 4-ingredient pumpkin sauce tossed with pasta and topped with sautéed mushrooms, garlic and herbs will give you a filling and delicious 30-minute dinner for a chilly fall evening.


  • ½ cup raw cashews
  • 2 cups pumpkin puree, fresh or canned
  • ½ cup vegetable stock
  • 3 cloves of garlic, one whole and two minced, divided
  • 1 teaspoon salt
  • 2 tablespoons of olive oil
  • 250 grams (9 oz) of mixed mushrooms
  • 2 shallots, minced
  • ¼ teaspoon dried thyme
  • A pinch of salt and pepper
  • 250 grams (9 oz) of pasta, any variety you like
  • Chopped fresh parsley, for garnish


  1. Soak the cashews in hot water for 15 minutes until soft. Blend the cashews, pumpkin puree, vegetable stock, one whole clove of garlic and salt in a blender until smooth and creamy.
  2. Cook the pasta according to the package directions.
  3. Heat the olive oil in a large non-stick pan over medium-high heat. Start with the larger varieties of mushroom. Spread them in a single layer in the pan and fry, without stirring, until golden brown – about 2 minutes. Stir and continue frying until golden on the other side. Remove to a plate and continue with the smaller varieties of mushroom. Remove to the plate with the other mushrooms then quickly fry the shallots, 2 minced cloves of garlic and thyme until soft and transparent. Combine with the fried mushrooms and sprinkle over some salt and pepper.
  4. Toss the pasta with the pumpkin sauce and fried mushrooms, reserving some mushrooms to decorate the top. Sprinkle over some fresh chopped parsley.

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