Creamy Dairy-Free Pumpkin Pasta
Make this ultimate fall pasta dish in just 25 minutes! My Creamy Pumpkin Pasta is about to become your new favorite; it features silky pumpkin puree, combined with garlic, sage, and rich cashew cream. The Panacheeza dairy-free parmesan adds a delicious cheesy flavor, and it's finished off with a crunchy walnut topping for a satisfying crunch.
Servings 4 servings
Calories 880kcal
Equipment
- stove
Ingredients
Pasta Ingredients
- 16 oz pasta of choice cooked and cooled (reserve pasta water)
- 1 small red onion or yellow onion, diced
- 5 garlic cloves minced
- 1 tbsp tomato paste
- 13.5 oz canned pumpkin puree
- ½ cup pasta water
- ½ cup plain unsweetened plant based milk
- ½ cup cashew cream
- ⅓ cup Panacheeza dairy free parmesan plus more for topping
- 1 tsp dried sage
- 1 tsp fine kosher sea salt
- black pepper to taste
- ⅛ tsp nutmeg
- 1-2 tbsp tapioca flour cornstarch or arrowroot powder + 3 tbsp water
- 3 oz baby spinach
Savory Walnut Topping Ingredients
- ½ cup walnuts very finely chopped
- 2 tbsp Panacheeza dairy free parmesan
- ½ tsp Italian seasoning
- ½ tsp garlic powder
- ¼ tsp sea salt
Instructions
- Heat a large heavy bottomed skillet over medium low heat and sauté the onion and garlic until tender and fragrant, adding a splash of cooking oil or water as needed to deglaze. Add in the tomato paste, and sauté for 30 seconds to caramelize. Pour in the pumpkin puree, pasta water, milk and cream. Stir to combine.
- Add in the Panacheeza parmesan, sage, sea salt and nutmeg and stir. Reduce heat to low and simmer, seasoning to taste with salt and pepper. Combine the tapioca flour and water and slowly pour into the sauce, stirring until a desired thickness is reached. Add in the spinach and simmer until wilted.
- While sauce is cooking, heat a small cast iron or non stick skillet over medium low heat and add in the chopped walnuts. Toast for 5-6 minutes until golden and fragrant. Add in the Panacheeza parmesan, spices and sea salt and stir to combine. Remove from heat.
- Pour the cooked noodles into the sauce and gently fold to coat. Serve hot, topped with a sprinkle of the savory walnut topping.
Notes
For a richer and more decadent sauce, replace the plant based milk and cashew cream with a 13.5 oz can full fat coconut milk.
Nutrition
Serving: 1serving | Calories: 880kcal | Carbohydrates: 117g | Protein: 32g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 1372mg | Potassium: 774mg | Fiber: 9g | Sugar: 13g | Vitamin A: 17018IU | Vitamin C: 14mg | Calcium: 142mg | Iron: 4mg
