Creamy Pumpkin Pasta Sauce – Family Meal Friday

This Vegan Pumpkin Cream Sauce is full of vibrant Autumn flavors to make a delicious warm pasta meal packed with nourishing ingredients. 

I love a warm and creamy pasta pasta dish, especially in the colder months! This pumpkin pasta sauce is like a warm hug in every bite with delicious fall flavors that will nourish the body and the soul. It’s made with a homemade cashew cream sauce making it naturally dairy-free whether or not you are vegan.

The sauce is smooth, creamy, and tasty which pairs beautifully with your favorite pasta. If you like pumpkin, this recipe may be an ideal meal for any autumn evening!

Family Meal Friday Prayer

Try this meal on a friday night or over the weekend with your family or friends! Gather to share in thanksgiving for the Lord’s provision throughout the week over a home cooked meal with loved ones!

“Dear Heavenly Father, thank you for this day and for your gracious provisions always. Thank you for the meal in front of us and the people around us. May this food you have provided bring us health and nourishment; may we have good conversations that bring you glory. Thank you for this gathering, your abundant blessings, and love always! We love you so much and praise you, in Jesus name, Amen!”

Ingredients 

• Cashews: used to make a dairy-free cream alternative. This makes the pumpkin sauce super smooth, thick, and adds protein to the pasta dish. 
• Pumpkin Puree: I used an organic can of pumpkin from Farmers Market Foods. This is the base of the sauce recipe and provides multiple health benefits such as Vitamin A, Vitamin C, and antioxidants.
• Olive oil: for coating the pan in starting the sauce mixture.
• Spices: salt, pepper, garlic, sage, ground clove. These help enhance the flavor of the pumpkin and incorporate other fall flavors  making it a warm and flavorful meal.   

Equipment

• Measuring cups + spoons
• Blender or food processor
• Frying pan
• Mixing spoons
• Pasta ladle/fork

How to make: step-by-step

Soak the cashews in water for about 1 hour; use just enough water to cover the cashews. This allows them to soften making it easier to blend and create a smooth cashew cream sauce. 

While they are soaking, make your pasta according to the directions on the packaging. Once it has finished cooking, reserve about ⅔ cup  of the pasta water, you will use about ½ cup. Drain the rest of the water and set aside.

Make the cashew cream. Add the cashews and water to a blender or food processor and blend until it is smooth and creamy. Set aside. 

Make the pumpkin sauce. Pour about 1 tbsp of olive oil into a frying pan on medium heat. Once the oil is hot, add in the pumpkin puree and spices, stir to combine. Next, add in the cashew cream and mix everything until it is a consistent and thick sauce. While mixing, begin pouring in the pasta water slowly until you have reached the desired consistency; you will probably use about 1/2 cup.

Add in the pasta and mix it in the sauce until everything is coated. Serve in bowls or dishes and top with a grated cheese of your choice if you’d like.

Serving and Storage

Serve this pumpkin cream sauce with a pasta of your choice. I like to pair with a thick spaghetti or pappardelle but any shape would work great! Present on dishes or in bowls.

Top the pasta off with some shredded Italian cheese, use dairy-free to keep this recipe vegan. I really enjoy pairing this sauce recipe with the Primo Dale Sicilian sheep’s milk cheese from the brand Vantia (not vegan), but any parmigiana reggiano would also be delicious!

The sauce can also be eaten with fresh or toasted bread, vegetables, or chicken. It’s also amazing when mixed into spaghetti squash for a great combination of fall flavors. 

Any leftovers can be stored in a glass container in the refrigerator for a few days.

“As iron sharpens iron, so a friend sharpens a friend.” Proverbs 27:17 NLT