So a little story time before I dive into the recipe for this Vegan Creamy Pumpkin Pasta that is ACTUALLY healthy! Growing up everyone I knew loved Kraft Dinner… My parents never bought it for me and when I finally tried it (in grade 9 I think), I did not understand the hype!! I never really liked alfredo, mac & cheese or any type of creamy soup growing up (crazy I know! but I was a picky child). Then years later I went dairy-free and didn’t really think twice about dishes like mac & cheese until now… Cue the sauciest, creamiest pasta sauce!
This pumpkin sauce makes the pasta SO creamy, slightly cheesy and very filling. It’s been a fall staple for me lately. Bonus: This Vegan Creamy Pumpkin Pasta is totally vegan, gluten-free (depending on the pasta you use), dairy-free, soy-free and has no sugar added! If you’re doing Whole 30, the sauce is whole 30 approved! Just throw it on some spaghetti squash or zucchini noodles instead of pasta and you’re golden.
I personally like to use a gluten-free rotini pasta because it’s made with chickpeas and contains a lot of protein but you can use any type you prefer. The best ones would probably be rotini, fusilli, farafelle or macaroni! I find they soak up flavour the best in this type of recipe. If you end up with leftovers, it tastes absolutely delicious the next day so if you’re looking for a new meal recipe, check it out 🙂
I can’t wait to see you try this recipe! Please tag me @balancingandie on all socials. I LOVE seeing your creations. To never miss a post again, you can subscribe to my blog on your right hand panel and receive a freebie!