Vegan Pumpkin Vodka Pasta

This Vegan Pumpkin Vodka Pasta is so creamy & delicious! Plus, it's topped with crispy breadcrumbs and fresh thyme for the best plant-based dinner recipe.

While pumpkin tastes great in desserts like my Pumpkin Sugar Cookies or Vegan Pumpkin Bread, it's equally as good in savory recipes. Just take my Vegan Pumpkin Risotto as one example of how delicious it can be!

This pumpkin vodka pasta is another delicious way to use pumpkin in a plant-based dinner recipe and it is so easy too!

Ingredients:

Ingredient notes:

• Chili Flakes: Can be omitted if you want a less spicy dish or increased to make this pumpkin pasta spicier!
• Vegan Butter: Can be substituted for olive oil or avocado oil.
• Cashew Cream: While I think cashew cream makes this vegan pumpkin pasta the creamiest and most flavorful, it can also be substituted for 1 cup of full-fat coconut milk.
• Shallots: Can be substituted for ½ onion.
• Thyme: You can use dried thyme vs. fresh, but if doing this I recommend adding it to the sauce and heating it for the best flavor.

How to make pumpkin vodka pasta

Make the cashew cream and cook the pasta

First, add the cashews to a large cup of boiling hot water and let them soak for about 30 minutes. This helps to soften the cashews and makes them easier to blend into a sauce.

While the cashews are soaking, cook the pasta. Once cooked, strain and set aside.

Add the soaked cashews and blend them with 1 cup of fresh water to make the cashew cream!

Make the pumpkin vodka sauce

Melt the vegan butter in a pan. Then, add in the chopped shallots and minced garlic and cook for 3-5 minutes until translucent.

Next, add the tomato paste, chili flakes, salt, & pepper. Mix and cook for another 1-2 minutes.

After that, add the vodka. It will bubble pretty aggressively and, once mixed, will make the sauce super smooth.

P.S- Adding vodka helps the sauce maintain a smooth texture and helps to balance out the sweetness from the pumpkin.

Next, add the pumpkin puree and blended cashew cream. Mix everything together until you have a smooth pumpkin pasta sauce.

It's a good idea to test the sauce now and see if you need to add any additional salt & pepper.

Finally, add in the cooked pasta and stir together until the vodka sauce completely coats the noodles. Then, top this vegan pumpkin pasta with crispy breadcrumbs and fresh thyme to serve!

FAQ & Tips:

How do I make crispy breadcrumbs?

To make crispy breadcrumbs, melt 1 ½ Tablespoons of vegan butter or olive oil in a pan. Once melted, add ½ cup of Italian breadcrumbs to the pan. Season with a little salt, pepper, and fresh thyme. Then, cook on low heat until the breadcrumbs are toasted and begin to crisp and turn a light brown color.

Can I make this pumpkin pasta gluten-free?

Definitely! The sauce is already gluten-free, so all you need to do is use gluten-free pasta.

How do I store leftover pumpkin vodka pasta?

Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. The breadcrumbs will lose some of their crispiness once stored, but still taste delicious!

You're going to love this Vegan Pumpkin Vodka Pasta with crispy breadcrumbs! It's so flavorful and the best easy & comforting weeknight dinner. Enjoy!

-TSG

More plant-based pasta recipes you will love:

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