Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

A smooth and rich pasta dish using pumpkin! So much flavour and natural creaminess packed into this dish.

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  • 1 cup roasted pumpkin or butternut squash
  • 3/4 cup of Ripple original unsweetened
  • 1/3 cup nutritional yeast
  • 1 tablespoon cornstarch or arrowroot powder
  • 2 teaspoons dijon mustard
  • 2 teaspoons miso paste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt (more to taste)
  • 1/2 teaspoon black pepper to taste
  • 1/2 teaspoon smoked paprika
  • 8 ounces or about 3 cups of pasta

Toss in all ingredients into a blender until smooth. Adjust the thickness of your "cheese" sauce by adding more Ripple if needed. After boiling pasta, toss it in a sauce pan with the blended "cheese" sauce to heat and coat the pasta. The sauce should thicken up slightly as well. Before serving, top with a little extra smoked paprika, and season to your taste with salt and pepper.

This pasta is best eaten right after cooking!

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