Vegan creamy pumpkin pasta

Creamy pumpkin pasta! The best in autumn? pumpkin naturally! Fried with onions, refined with oat drink, served with pasta and seasoned with a little spices you can conjure up in no time creamy autumn dish With Soul food-Character! In addition, this is gentle recipe Suitable for the Juice cure Preparation because it optimally prepares you for liquid food.

Preparation: 15 min.

Preparation: 30 min.

Total time: 45 min.

Kitchen/origin: regional

Ingredients (4 portions):

1 Hokkaido pumpkin

4 tablespoons of olive oil

400g whole grain pasta


100ml oat drink

100ml pasta water

1 pinch of chili




  1. First wash the pumpkin, halve, core and cut into small cubes.
  2. Now place the diced pumpkin on a baking sheet, put olive oil and salt over it and put it in the preheated oven for about 20 minutes at 200 ° C.
  3. Then cook the pasta in boiling salted water for about 8-9 minutes and set two to three scraps aside from the pasta water.
  4. Let the pumpkin cubes cool down and set a small bowl of the cubes aside.
  5. Then add the rest of the pasta water to the pumpkin and puree with a hand blender.
  6. Next put on a pan, add a trowel from the pumpkin puree and stir with a little pasta water to a creamy mass.
  7. Finally, add the spices and the pasta, stir everything well and arrange on a plate. Enjoy your meal!

Nutritional values ​​(per serving):

499 kcal

75g carbohydrates

19g protein

12g fat

Recipe video: