Creamy Vegan Pumpkin Cashew Pasta

Bowl with Pumpkin Cashew Pasta and spoon scooping pasta
Embrace the cozy essence of fall with a dish that perfectly captures the essence of the season: Creamy Vegan Pumpkin Cashew Pasta. Elevating traditional comfort food with a plant-based twist, this recipe harmoniously combines the velvety goodness of pumpkin with the nutty richness of Spread The Love Cashew Butter.  So, gather around the table and let the flavors transport you to a place of fall-inspired culinary bliss.


  • 1 lb. regular or Gluten Free Fusilli pasta
  • 2 tbsp. olive oil
  • 1 15oz. can pumpkin puree
  • 1 can coconut milk
  • 1/2 cup Spread The Love BASIC Cashew Butter
  • 1 tbsp. + 1/2 tsp. lemon juice
  • ½ tsp. fresh garlic
  • 2 tsp. salt (more or less to taste)
  • 1/4 tsp. ground nutmeg
  • Chopped fresh sage for garnish


  • Step 1 -
    In a large pot, cook pasta according to package instructions.
  • Step 2 -
    While pasta is cooking, combine pumpkin puree, coconut milk, BASIC Cashew Butter, lemon juice, garlic, salt and nutmeg in a blender and blend on high speed until smooth and creamy, about 45 seconds.
  • Step 3 -
    Once pasta is done cooking, drain and return to pot, adding olive oil and stirring to prevent sticking.
  • Step 4 -
    Pour the pumpkin cashew sauce over pasta and cook over medium heat until warmed through, stirring occasionally for about 5 minutes until all the pasta is coated.
  • Step 5 -
    Divide into bowls and top with fresh chopped sage.
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