Creamy Pumpkin Pasta


Prep Time: 15 mins
Cook Time: 45 mins
Yields: 4


  • 1/2 small pumpkin, cubed
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon Italian seasonings
  • 1 pack pasta of your choice
  • 1 tablespoon dairy-free butter
  • 2 garlic cloves minced
  • 250 grams mushrooms, sliced
  • small bunch fresh parsley, chopped
  • 1/2-1 cup almond milk
  • salt and pepper, to taste
  • more parsley, for serving


  1. Preheat oven to 180°C and line a baking tray with parchment paper. Toss pumpkin cubes with oil and seasonings and arrange on the baking tray. Bake for 20-25 minutes or until tender and golden brown.
  2. Cook pasta according to the package directions. Meanwhile in a large frying pan melt butter over medium heat. Add garlic and cook for 30 seconds. Add mushrooms and parsley. Cook for 10-15 minutes, until mushrooms are golden brown.
  3. Take the pumpkin cubes out of the oven and place in a food processor. Add milk and pulse until smooth and creamy. Add the pumpkin mixture to the pan with mushrooms. Add in pasta and stir to combine. Serve warm, garnished with parsley. Enjoy immediately!

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