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Creamy Herbed Pumpkin Pasta

Lots of herbs and spices come together quickly to create a comforting pumpkin sauce for pasta. 

Course Main Course
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings


  • 16 oz whole wheat pasta (penne or bowties are nice)
  • 2 tbsp minced garlic
  • 2 tbsp tomato paste (or 1/4 cup tomato sauce, if that's what you have on hand)
  • 1 15 oz can pumpkin
  • 1.5 cups unsweetened almond milk
  • 1.5 tsp onion powder
  • 1 tsp garlic powder
  • 1.5 tsp dried basil
  • 1 tsp oregano
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp parsely
  • 1/2 tsp red pepper flakes (reduce or omit if making for spice-sensitive children)
  • 1/2 cup cashews
  • 1 tbsp nutritional yeast (optional)


  1. Cook pasta. 

  2. While pasta is cooking, saute garlic in a splash of water for about 2 minutes. Add tomato paste and saute 1 minute more. 

  3. Blend cashews in a high speed blender with 1 cup of water until smooth. Add cashew milk to pan with pumpkin, almond milk, and all remaining ingredients. Cook over medium heat until very well combined and slightly thickened. 

  4. Pour over hot pasta. Let sit about 5 minutes for sauce to thicken even more. 

Recipe Notes

Homemade cashew milk, made by following the recipe, is the only thing I know to give the proper consistency. Using store-bought cashew milk will not thicken it the same way. 

Soak cashews for a couple hours in advance if you don't have a high-speed blender.