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Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan}

  • Author: Alexis
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 3-4 1x


  • 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 1/2 tbsp chopped fresh sage
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp garlic powder
  • 1/8 tsp nutmeg
  • 1/4 cup walnuts, toasted


  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!