Creamy Vegan Pumpkin Pasta | Vegan Pasta | Pasta With Pumpkin Sauce

If someone would have told me a vegan pumpkin pasta will be as creamy and delicious as one with cheese and butter, I would have probably brushed it off as a rumour. But when I made this recipe for myself as an experiment, I was truly bowled over. It did take me a couple of rounds to perfect it, but I knew from the first trial that this vegan pumpkin pasta is a winner. I have used spaghetti in this recipe because it's my favourite kind but you can use any kind of pasta you fancy. Once you make this vegan pumpkin pasta, you might just switch to a vegan option for life. Make this while those sweet pumpkins are still in season. I promise you won't be disappointed. This creamy vegan pumpkin pasta tastes like a dream!

Written recipe - http://slurrp.club/vegan-recipes/vega...

Ingredients

For roasting the pumpkin:

2 tbsp vegetable/olive oil
500 g pumpkin, skin removed and cut into cubes

For the pasta

250 g spaghetti, cooked till al dente
3 tbsp extra virgin olive oil
2 tbsp finely chopped garlic
1 cup finely chopped onion
A handful of fresh Italian basil leaves
Salt to taste
1 tsp chilli flakes (adjust as per taste)
1 tsp fresh black pepper powder
3-4 tbsp reserved pasta water
3 tbsp cashew powder
1 cup hot water

To cook the spaghetti, boil 250 g spaghetti in a wide mouthed pot of boiling water as per package instructions. Before adding the spaghetti, add enough salt to the boiling water till it tastes saline. Cook the pasta till al dente or till it's almost cooked and has a bite to it.

More delicious spaghetti recipes:

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Spaghetti in Lemon Butter Garlic Sauce - Lemon Butter Garlic Pasta | Lemon Pas...

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