Creamy Cheesy Pumpkin Pasta {vegan, gluten free}

I’m dying to share this recipe with you! This pasta dish is the quickest ever. Super simple and so so scrumptiously creamy! The sauce is made with 6 simple ingredients; cashews, nutritional yeast, lemon juice, and of course, pumpkin puree! I love the addition of the pumpkin, it adds a subtly sweet flavour and makes it perfect for a comforting lunch or dinner all year round.

Creamy Cheesy Pumpkin Pasta {vegan, gluten free}

pumpkin pasta


(serves 2)

  • 1 cup cashews soaked for 30 mins in boiled water
  • 5 tbsp pumpkin puree
  • 7 tbsp nutritional yeast
  • Juice of 1 lemon
  • Generous pinch sea salt
  • Black pepper
  • 1 cup water
  • Penne pasta for 2 (use gluten free if needed – brown rice pasta is nice)

For the roasted broccoli:

  • 1 head broccoli – chopped into small florets
  • 2 tbsp olive oil/avocado oil
  • 1 tbsp nutritional yeast
  • Pinch cayenne pepper
  • Generous pinch sea salt
  • Crack black pepper


  1. Preheat your oven to 180C and place your broccoli florets onto a baking sheet and cover with the oil, nutritional yeast, cayenne, salt and pepper. Place in your preheated oven to roast for 20-25 minutes until crispy.
  2. Put your pasta on to boil in salted water.
  3. Place the cashews, pumpkin, nutritional yeast, lemon juice, salt, pepper and water in your blender and blend for 2-3 minutes until creamy. Taste test and add any more of the ingredients to your liking (e.g. add more lemon juice to make it tangier, or more nutritional yeast to make it cheesier).
  4. When your pasta has cooked, drain and place back in your pan along with a drizzle of olive oil (optional) and roasted broccoli. Pour over the sauce and stir into the pasta until well coated. Voila! Serve with fresh basil.

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    1. I am so happy to hear this! Thank you so much for commenting and I’m glad you enjoyed it 🙂 x