Pumpkin Pasta

With only days away from Thanksgiving, I wanted to take advantage of all my pumpkin cravings while the season lasts. Lately, I’ve been on a big pasta craze. It’s finally getting pretty consistently chilly here in Los Angeles and I’ve been enjoying the cozy comforts of my apartment, warm cups of tea, the sparkly lights of my Christmas tree and background noise marathons of all the Christmas rom-coms available on Netflix while working on recipes. I know what you’re thinking, ugh that sounds so cozy! But like, it does, am I right!?

Any who, now imagine that scenario and having the perfect, I mean PERFECT, creamy bowl of pumpkin pasta. I hope most of you if not all of you reading this get inspired to turn on your favorite Christmas movie, light up your christmas tree and enjoy this uber creamy pumpkin pasta.

Pumpkin Pasta

Serving Size – 6-10 servings

Prep Time – 15 minutes

Cook Time – 30 minutes


  • 1 bag of your favorite pasta
  • 1 can of pumpkin puree
  • 1 can of coconut milk
  • 3 tbs olive oil
  • dash of black pepper
  • dash of salt
  • 1/2 cup nutritional yeast
  • 1 cup raw whole cashews
  • 1/2 yellow onion
  • 2 tbs “Nati’s sofrito” *see recipe under “sauces”
  • 1/2 cup coconut milk (not canned)
  • dash of turmeric


  1. Heat up 2 cups of water and bring to a boil. Once it begins to boil, remove from the heat. In a large bowl, add your cup of raw cashews and pour the hot water over them until fully soaked under water. Let the cashews sit in the warm water for at least 30 min.
  2. Chop up your onion. Cook your onions in a large saute pan with some olive oil and 2 tbs of Nati’s Sofrito. Set aside.
  3. Cook your pasta as directed on package.
  4. In a food processor, add your cashews (drain from water), nutritional yeast, cooked onions, 1/2 cup of coconut milk, dash of salt and dash of turmeric. Blend until smooth. Set aside.
  5. In the same pan you used to cook your onions, turn on the pan to med/low heat. Add your canned pumpkin puree & can of coconut milk. Mix it together until smooth.
  6. Add your cheese sauce now into the pan and mix all together until smooth.
  7. Add a dash of pepper, salt and a drizzle of olive oil. Give the pumpkin sauce a final mix.
  8. Add your cooked & drained pasta to the pumpkin sauce. Mix it all together. Enjoy!

*If you have leftovers, for creamy sauce again the next day, just add a splash of coconut milk to loosen up the sauce again when heated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s