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Vegan Creamy Pumpkin Pasta

Healthy, nutritious, super easy to make creamy pumpkin pasta ready in 15 min. It requires some prepping, but it’s worth it.

Make sure you save this recipe for later 😊

🍽 Serves 2

🕘 15-20 minutes + overnight soak


  • 1 cup sunflower seeds (soaked overnight in salted water)

  • 3 cups chopped cooked and mashed pumpkin

  • 1 Tbsp nutritional yeast @realfooddirect

  • 1 ½ tsp salt

  • ½ tsp pepper

  • 1 heaped Tbsp of vegan butter @nuttelexspread

  • ½ tsp nutmeg

  • ½ cup hot water

  • 500g pasta of your choice

  • 2 cups fresh spinach

  • 1 cup pasta water


  1. Soak sunflower seeds overnight. Cook chopped pumpkin for 30 min or until soft.

  2. Cook the pasta according to the packaging.

  3. Drain sunflower seeds and rinse. In a blender, place cooked pumpkin, sunflower seeds, nutritional yeast, salt, pepper, vegan butter, nutmeg, and water. Blend until smooth.

  4. Pour the sauce onto a large frying pan. Heat to medium. Add spinach and pasta water. Mix well and cook for 3-4 min or until spinach has softened.

  5. Add cooked pasta and mix well.

  6. Serve immediately.

  7. Enjoy!


When reheating, add some water as the sauce will thicken in the fridge.


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