This creamy and silky smooth pumpkin sauce pasta is a great way of using up leftover pumpkin, as well as a quick & healthy meal fix rich in plant protein. Vegan & gluten free.


Vegan creamy pumpkin sauce pasta


It’s been far too long since I posted a recipe on the blog,… {a sigh of despair}. As much as I loved pursuing my food blogging career full time for the last 6 months, I’ve had to make a decision to get back into an office environment. I by no means give up on my passion for everything food related, especially as I had invested my heart and soul into it, but maybe it’s not my time just yet, as hard as it is to admit… I’ll still be of course posting delicious recipes on my blog as I just can’t imagine my life without it, so thank you for sticking around with me, my friend.


Vegan creamy pumpkin sauce pasta


Although we are way past Halloween festivities, it doesn’t mean the pumpkin season is over and this healthy and luxuriously creamy pasta with pumpkin sauce will have you make it again and again (or at least I hope so!) It’s a great recipe for using leftover pumpkin or, if you’re roasting a big batch of it, make plenty of pumpkin sauce and freeze it – it’s an absolute life saver for a quick yet healthy meal. Butternut squash will work well instead of pumpkin too.


Vegan creamy pumpkin sauce pasta


To roast the pumpkin (or butternut squash), I normally cut the pumpkin in quarters, remove the seeds, drizzle the flesh with a little olive oil, season with salt & pepper and roast at 170C fan for 30-40 minutes (depending on the size of the pumpkin). I love adding roasted pumpkin to my salads (or even mixing it into my morning porridge) or blitz it in the food processor with some coconut milk and spices to make a quick soup. So easy, right?


Vegan creamy pumpkin sauce pasta


Without further ado, I’ll pass you over to the recipe of this deliciously creamy pumpkin sauce pasta. Do let me know if you recreate the recipe and tag me on social media @fit.foodie.nutter #fitfoodienutter so I don’t miss it.


As always, thank you for taking the time to visit my humble blog. Have a great week and look after yourself.


Healthfully yours,


Tania x


5 from 2 votes
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
This creamy and silky smooth pumpkin sauce pasta is a great way of using up leftover pumpkin, as well as a quick & healthy meal fix rich in plant protein. Vegan & gluten free.
Course: Lunch, Dinner
Cuisine: British
Servings: 2 people
Author: Tania Pilcher | Fit Foodie Nutter
  • 200 g red lentil penne pasta (or wholemeal penne)
  • ¼ cup cashews , soaked in boiling water for 5mins and rinsed
  • ½ pumpkin puree
  • 1 ½ cup almond milk
  • ½ tsp smoked paprika
  • Salt & pepper to taste
  • 2-3 tbsp nutritional yeast flakes or to taste
  • ½ tsp ground turmeric (optional)
  • 1-2 cup frozen or fresh peas
  • Sesame seeds and basil leaves for garnish (optional)
  1. 1. Cook pasta according to the cooking instructions.

  2. 2. Place the soaked cashews, pumpkin puree, almond milk, paprika, salt & pepper and turmeric in a food processor and blitz for 2-3 minutes until smooth.

  3. 3. Transfer the pumpkin puree mixture in a pan and cook over medium heat for 5-7 minutes until hot. Adjust the seasoning if required. Stir in cooked pasta and peas and cook for a further 5-7 minutes until cooked through and piping hot. If the sauce is starting to thicken too much, just add water to achieve the desired consistency. Sprinkle with sesame seeds and basil leaves just before serving.


  1. What a great way to use pumpkin all year long! I also love to use red lentil penne at home…with the right sauce it tastes like regular pasta! I would love to give this recipe a try…I love the green peas for that pop of colour! Thanks for the lovely post!

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