• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hummusapien logo
  • RECIPES
    • RECIPE INDEX
    • DIET >
      • Vegan
      • Gluten Free
      • Vegetarian
      • Dairy Free
      • Nut Free
      • Grain Free
    • METHOD >
      • 30 Minute
      • One Pot
      • No Bake
      • Baking
      • Instant Pot
    • BREAKFAST
    • SNACKS
    • MAINS
    • SOUPS
    • SALADS
    • DESSERT
    • SIDE DISHES
    • DRINKS
    • BABY AND TODDLER
    • SEASON >
      • Winter
      • Spring
      • Summer
      • Fall
    • HOLIDAY >
      • Thanksgiving
      • Christmas
      • Mother's Day Brunch
      • Fourth of July
    • ROUND UPS
  • DINNER
  • DESSERT
  • LIFESTYLE
    • MOTHERHOOD
    • SHOP
    • HOME DECOR
    • MUST READS
    • TRAVEL
  • SUBSCRIBE
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • RECIPE INDEX
  • DIET TYPE
  • DINNER
  • DESSERT
  • SUBSCRIBE
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Γ—

    Hummusapien Β» Recipes Β» Lunch and Dinner Β» Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan}

    ★★★★★ from 2 reviews

    Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan}

    Published Sep 19, 2013 Β· Modified Jan 27, 2022 Β· by Alexis Joseph Β· 32 Comments

    Jump to Recipe

    Sooooo ummmm.....this.

    pumpkinpasta3

    When one is beyond obsessed with pumpkin in every form, you gotta get creative. I mean I can only eat so many pumpkin chocolate chips cookies and drink so many DIY pumpkin spiced lattes and flip so many pumpkin spiced pancakes. It has to end somewhere.

    Or does it?

    pumpkinpasta2

    First I was thinking pumpkin brie quesadillas. Then I was like, wait-- I've never even bought brie before and I don't plan on starting now.

    Then I thought pumpkin baked oatmeal. But that's kinda sorta boring unless it's bursting at the seams with huge chunks or dark chocolate (which I'm currently out of). I was in a serious pickle.

    Pumpkin pickles? Ew. Sorry.

    Then I thought you guys would think hell just froze over because I ACTUALLY posted an entrée on this lovely space instead of the usual muffin and no-bake cookie fare. You're welcome.

    Okay, how about pumpkin pasta with all those classic fall flavors we adore like cinnamon, nutmeg and fresh sage. Sweet and savory and creamy and crunchy. Totally abstract and totally worth blogging about. After all, who doesn't like all their food groups smushed into one decadent pumpkin pasta smorgasbord? You've got your green starchy veggie, your orange starchy veggie, your starchy pasta and your fatty walnuts. AKA this is totally low-carb. Oh, and it's vegan. <---that statement is actually true.

    sage

    Do you ever cook with sage? Me either. Let's start together!

    Oh and please don't freak out because this recipe calls for nutritional yeast and you have a phobia of ingredients you've never used before. You can get it dirt cheap in the bulk bins at Whole Foods or grab the Red Star brand at Kroger (or another mainstream store). Breathe. It's super good for you and tastes like cheese. AKA a vegan's dream come true. Read more about it here if I just gave you the heebie jeebies.

    Let's be real-- no one would read this blog if I posted pumpkin pickles.

    Or would you?

    Creamy Pumpkin Pasta with Peas and Toasted Walnuts

    --adapted from this pumpkin mac 'n cheeze sauce

    pumpkinpasta4

    Print
    clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

    Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan}

    ★★★★★ 5 from 2 reviews
    • Author: Alexis
    • Prep Time: 15 mins
    • Cook Time: 15 mins
    • Total Time: 30 mins
    • Yield: 3-4 1x
    Print Recipe
    Pin Recipe

    Ingredients

    Scale
    • 2 cups dry whole-wheat pasta shells or elbow macaroni
    • 1 cup frozen peas
    • For the sauce:
    • 1 tbsp butter or coconut oil
    • 1 cup unsweetened almond milk
    • 2 tbsp flour (I used whole-wheat pastry flour)
    • 1 cup pumpkin puree
    • 2 tbsp nutritional yeast
    • 1 ½ tbsp chopped fresh sage
    • 1 tsp salt
    • 1 tsp cinnamon
    • ¼ tsp garlic powder
    • ⅛ tsp nutmeg
    • ¼ cup walnuts, toasted

    Instructions

    1. In a medium or large pot, bring water to a boil and add good pinch of salt. Cook the pasta according to package directions.
    2. While pasta is cooking, heat a medium pot over medium-low heat. Add butter or coconut oil.
    3. In a bowl, whisk together milk and flour, then add to pot along with remaining sauce ingredients. Whisk to combine. Cook for a couple minutes or until heated through, whisking frequently.
    4. Meanwhile, microwave the peas for one minute and set aside.
    5. Toast walnuts in a small pan over medium heat for 5-8 minutes, stirring occasionally until fragrant and browned. Once browned, pulse in food processor until they resemble breadcrumbs.
    6. Strain pasta and add back to pot along with the sauce and peas. Stir to combine. Pour into an 8 x 8in casserole dish and top evenly with toasted walnut crumbs. Serve!

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

     

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

      Leave a comment & rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. David-Joseph Eiduks says

      October 26, 2022 at 1:44 am

      Question - can this be baked? If so how would I adjust? I am doing a huge Halloween party and am making this vegan - then having the toasted walnuts and some pancetta on the side for those who want it. Love to hear your ideas. I am excited about this recipe! But this is my 5th course and being able to pop it in the oven would be a lifesaver.

      Thanks-
      David

      Reply
      • Alexis Joseph says

        October 26, 2022 at 5:13 pm

        Hey--I have a vegan butternut squash pasta you can use as a guide if you like? It's baked and very similar!

        Reply
    2. Lauren @ ihadabiglunch says

      November 07, 2013 at 11:09 pm

      Pinning this as we speak -- I can't wait to make it! I love adding peas to creamy pasta dishes πŸ™‚

      Reply
      • Alexis says

        November 08, 2013 at 6:20 pm

        Me too! Enjoy πŸ™‚

        Reply
    3. elle | nutritionella says

      October 10, 2013 at 11:21 am

      YUM! I'm all about this pumpkin + shells combo. What a great idea! And I totally want to start cooking with sage. I recently discovered my intense love for thyme and feel like sage will be next!

      Reply
      • Alexis says

        October 10, 2013 at 7:49 pm

        I ended up throwing away the rest of the sage...such a waste on my part! I totally should have saved it for another yummy dish :/

        Reply
    4. Mary @ Fit and Fed says

      September 30, 2013 at 7:33 pm

      You nailed it, a pumpkin recipe that's not just-another-pumpkin-recipe. My family loves butternut squash pasta sauce and I know this pumpkin/sage/walnut combo would be very well-recieved at my house. The pumpkin-brie-quesadilla idea does sound pretty awesome though (though seriously fattening). Maybe you'll have to veganize that for your next act (but without cashews! I can't eat them).

      ★★★★★

      Reply
      • Alexis says

        September 30, 2013 at 11:14 pm

        Thanks, Mary! I was really digging the sage, pumpkin and walnut combo. I should totally take a stab at that vegan quesadilla, though the brie version sound so ridiculously amazing!!

        Reply
        • Mary @ Fit and Fed says

          October 12, 2013 at 12:22 am

          Alexis, I ended up using this recipe of yours as my inspiration tonight! My ingredients on hand were a little different (kabocha squash, Thai basil, lime) but the spirit was the same with the squash, peas, and the delicious toasted, crumbled walnut topping and it was a real winner!

          Reply
    5. Holly @ EatGreatBEGreat says

      September 22, 2013 at 11:57 am

      Oh my goodness...this sounds amazing!!!! I love the addition of pumpkin. Pinned and will be trying asap!

      Reply
      • Alexis says

        September 22, 2013 at 4:50 pm

        Thanks!! Pumpkin gives it the best flavor and texture πŸ™‚

        Reply
    6. Davida @ The Healthy Maven says

      September 21, 2013 at 9:14 am

      The nutritional yeast comment...amazing! Also amazing, this recipe. Love it!

      Reply
      • Alexis says

        September 21, 2013 at 11:10 pm

        I just saw your spinach and pumpkin pancakes...I'm dying!!

        Reply
    7. Arman @ thebigmansworld says

      September 21, 2013 at 6:25 am

      This looks amazing- I'm so pumped seeing more savory pumpkin recipes as here in Australia, its the way we have all grown up eaten it!

      Reply
      • Alexis says

        September 21, 2013 at 11:12 pm

        I'm all about the savory pumpkin recipes! Okay...sweet too πŸ™‚

        Reply
    8. Kathy @ Food Wine Thyme says

      September 20, 2013 at 11:37 pm

      Pumpkin pickles????? Sounds insanely weird. Pumpkin pasta? Yes, pleeeeeeeeeaaaaaaase. πŸ™‚

      ★★★★★

      Reply
      • Alexis says

        September 21, 2013 at 11:12 pm

        Pumpkin pickles def didn't make the cut.

        Reply
    9. Matt @ The Athlete's Plate says

      September 20, 2013 at 7:51 pm

      Looks delicious!

      Reply
    10. Catherine says

      September 20, 2013 at 3:42 pm

      Oh my god, I want to make this right now except I'm at work and that might be weird/impossible. Where can I buy nutritional yeast and is it expensive??

      Reply
      • Alexis says

        September 21, 2013 at 11:13 pm

        Hahah I just loled. You can get it at Whole Foods or Kroger or any health store. It's not expensive!!

        Reply
    11. Elyse @ Lizzie Fit says

      September 20, 2013 at 1:02 pm

      Omg omg omg. I actually have all of the ingredients to make this! I bought sage last week to make raw Alfredo sauce and had no idea what I would do with the leftover. Can't wait. Thank YOU πŸ™‚

      Reply
      • Alexis says

        September 21, 2013 at 11:14 pm

        Eeeeeek! Raw alfredo sounds right up my alley.

        Reply
        • Elyse @ Lizzie Fit says

          September 22, 2013 at 3:28 pm

          You can find it at https://www.youtube.com/user/FullyRawKristina πŸ™‚

          Reply
    12. dixya| food, pleasure, and health says

      September 20, 2013 at 11:27 am

      I could take a bowl or two of this. I cant wait to start on the pumpkin bandwagon.

      Reply
      • Alexis says

        September 21, 2013 at 11:14 pm

        More like a bowl or three....

        Reply
    13. Sarah @ Making Thyme for Health says

      September 20, 2013 at 12:09 am

      I agree, this is much more exciting than baked pumpkin oatmeal. It looks delicious!
      I can't believe it's vegan too.
      I don't cook with sage all of the time but I love it! It goes very well with fall produce.

      Reply
      • Alexis says

        September 20, 2013 at 7:10 am

        I'm totally gonna start cooking with sage more often...tis the season!

        Reply
    14. Amy @ The Little Honey Bee says

      September 19, 2013 at 10:20 pm

      Okay I'm definitely intrigued. But seriously now I have so many pumpkin recipes to make I don't know where to start. #foodiedilemmas
      Is it okay to hashtag on blog post comments? I'm gonna go with yes.

      Reply
      • Alexis says

        September 19, 2013 at 10:23 pm

        I actually legit kind of get stressed out over the copious amounts of pumpkin recipes I need to make #firstworldproblems πŸ™‚

        Reply
      • Kamil says

        November 06, 2014 at 4:11 pm

        Love the cake, much too cute to eat (but oh, gimme a slice or three!) I loved your previous post about the btnotus; I can never pass them up either and have a huge stash here from my mother. I use them every time I sew a new garment. And I always remove the btnotus from something that is headed for the rag bag.

        Reply
    15. Christina @ The Beautiful Balance says

      September 19, 2013 at 10:08 pm

      Pumpkin and sage is one of my favorite flavor combinations! This looks incredible and so hearty for cold Fall nights.

      Reply
      • Alexis says

        September 19, 2013 at 10:17 pm

        I'm waiting for it to get chilly out so I have more of an excuse to eat comfort food!

        Reply

    Primary Sidebar

    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

    Tell me more... β†’

    Most Loved Recipes

    • Banana Zucchini Baked Oatmeal Cups
    • Easy Vegetable Teriyaki Stir Fry
    • Homemade Vegan Lasagna with Tofu Ricotta
    • Incredible Vegan Banana Bread
    • The Best Vegan Broccoli Salad Ever
    • Healthy Cream Cheese Frosting

    Footer

    ↑ back to top

    • BLOG
    • ABOUT
    • CONTACT

    Join the recipe club!




    • FAQ
    • POLICIES
    • RECIPES

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Β© Hummusapien LLC 2011-2023 Hummusapien is a registered trademark of Hummusapien LLC.