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Creamy Pumpkin Pasta Recipe
Make the most of pumpkins this autumn with this puréed pumpkin and cream sauce, transforms into a delicious pasta dish.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 194 kcal
Ingredients
- 2 tbsp olive oil
- 1 red onion finely chopped
- 3 garlic cloves crushed
- 500 g pumpkin peeled and cut into roughly 3cm cubes
- ½ cup vegan cream
- ½ tsp ground cumin
optional extras
- 50 g vegan cream cheese
- Vegan parmesan to serve
- 300 g gluten free pasta of choice
Instructions
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Heat the oil in a large frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Stir in the cumin and cook for one further minute. Remove from the heat and leave to cool slightly.
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Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender. Blend with half the vegan cream and the onions until completely smooth, gradually adding more cream until the mixture is thick enough to just coat the back of a spoon (you may not need all the cream).
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Return the pumpkin mix to a large frying pan and leave to simmer on a very low heat.
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Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Stir in the vegan cream cheese if you want it be creamier at this point. Season and scatter with vegan parmesan (if using).