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Glutenfree Pumpkin Pasta

This creamy vegan pasta is made with blended  Hokkaido pumpkin, but you can also use a butternut squash.  I personally prefer the taste of the Hokkaido and l cook it the with the peal because it brings extra color and flavor to the dish. I also keep the seeds, which I dry and plant in spring in my fathers garden, like this we always have our own pumpkins growing, all natural and organic. That's how I love it. As I am intolerant to gluten, I tried the organic rice pasta by `perfect earth`, the noodles became really al dente, not sticky at all, great flavour, vegan and gluten free, happy I found this product as an alternative to my veggie zoodles. Did you know the 100gramm of pumpkin have only 35cal. Pumpkin is light and easy for our system to digest, low in fat and high in vitamins and antioxidants.


1 small hokaido pumpkin 

½ yellow onion sliced into cubes

2 garlic cloves, unpeeled

Extra-virgin olive oil

 Fresh basil & sage leaves

175 ml vegetable broth

½ cup raw unsalted cashews soaked, drained and rinsed

2 tablespoons Pumpkin Protein

450 g gluten free (rice) pasta

½ teaspoon sea salt

Fresh black pepper


  1. Preheat the oven to 180°C and line a baking sheet with foil Place the pumpkin, onion, and garlic on the baking sheet Drizzle with olive oil, salt and pepper. Bake the pumpkin and onions until it is all soft and the pumpkin flesh is very tender apprx. 35 to 45 minutes

  2. Pour the vegetable broth and 2 spoons of Pumpkin Protein into a high speed blender Remove the skin and add the pumpkin flesh to the blender along with the onion, peeled garlic, cashews, ½ teaspoon salt and freshly ground black pepper Blend until smooth and creamy. Add the olive oil and blend again. If your sauce is not smooth and creamy, try adding a little more broth

  3. Now cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve 125 ml of the starchy pasta water before draining the pasta

  4. Drain the pasta and return it to the pot. Stir in half the sauce, adding more as needed to coat the pasta

  5. Add the reserved pasta water, 60 ml at a time, to thin the sauce and make it creamy. Add the remaining sauce as desired. Taste and season with more salt and pepper, cut the fresh basil and sage leaves over it

MY TIP: Serve the pasta with roasted pumpkin seeds and chili flakes

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