Creamy Pumpkin Pasta Sauce
Pumpkin is naturally creamy and flavorful, making it easy to create a rich, velvety pasta sauce with minimal ingredients. Roasted pumpkin, plant-based cream, and tofu come together for a silky sauce with a touch of herbs and seasoning
Yields: 4-6
Prep Time: 20 minutes
Cook Time: 1 hr 20 minutes
Special Equipment: large stockpot
Ingredients
1 medium edible pumpkin (not sugar variety; use an heirloom type if possible)
1 ½ cups plant-based heavy cream
1 block firm tofu
Water or vegetable broth, as needed
Fresh thyme
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Sea salt, to taste
Directions
Roast the Pumpkin: Preheat oven to 400°F. Carefully slice pumpkin in half and remove seeds. (Optional: Save or roast seeds.) Season the cut sides with salt and fresh thyme. Place pumpkin halves skin-side up on a parchment-lined baking sheet. Bake for about 1 hour, checking periodically, until browned and very fork tender.
Cool and Scoop: Allow pumpkin to cool. Once cool enough to handle, scoop the flesh into a blender.
Blend the Sauce Base: Add tofu, Italian seasoning, garlic powder, and sea salt to the blender. Blend until smooth, adding water or vegetable broth a little at a time until creamy and slightly thin (but not watery).
Warm the Sauce: Bring a stockpot to medium-low heat. Add the blended sauce and warm for about 10 minutes, stirring occasionally.
Add the Cream: Slowly stir in the plant-based heavy cream and let the sauce cook on a gentle simmer. Taste and adjust seasoning if needed.
Cook the Pasta & Serve: While the sauce simmers, cook your favorite pasta (penne is ideal). Toss the pasta in the sauce and garnish with fresh thyme or basil. Serve warm
