Pasta and pumpkin make a winning combination for both flavour and nutrition. With this Vegan Pumpkin Spaghetti, we make an easy oil-free sauce with a topping of crunchy pistachio nuts. It is a healthy but very indulgent dish, and it is ready in less than 30 mins.
Vegan Pumpkin Spaghetti
- 320 grams (11 oz) durum wheat spaghetti
- 600 grams (4 cups) cleaned squash red kuri
- 150 grams (5 oz) firm tofu
- 100 grams (3.5 oz) canned chickpeas drained
- 1 whole (1 whole) shallot
- 1 tsp (1 tsp) smoked paprika
- 1 tsp (1 tsp) dried rosemary
- 1 tsp (1 tsp) salt, pepper
- 30 grams (1 oz) unsalted pistachio nuts for garnish
- 4 L water
MAKE THE PUMPKIN CREAM
- Peel, seed and cut the pumpkin into small chunks. Finely chop the shallot.
- In a pan on medium heat, cook the shallot for about 3 minutes, then add the smoked paprika, the rosemary, and the black pepper, and let toast for only 10 seconds.
- To the same pan, add the chopped pumpkin and about 1.5 cups of water and cover with a lid.
- Cook the pumpkin until very soft, adding water if necessary.
- In a blender, add the tofu to the pumpkin by chopping it with your hands, season with salt and pepper, and blend until completely smooth. Taste for flavour and set aside.
BOIL THE PASTA
- In a large pot, bring to the boil at least 3 litres of water. Then add the coarse sea salt and wait for the water to boil again.
- Cook the spaghetti in the salted boiling water and without a lid. Cook them 1 minute less than instructed on the package. Stir them two or three times. When draining them, save 1 cup of the cooking water.
DRESS THE PASTA
- In a large pan on medium heat, pour the pumpkin-tofu sauce, ½ cup of cooking pasta water, the chickpeas, and the cooked spaghetti. Toss the spaghetti until the sauce is completely wrapped around the spaghetti. Add more pasta water if necessary. Plate, sprinkle with some roasted pistachio nuts, and serve immediately.
CHANGES YOU CAN MAKE
Make it soy-free: skip the tofu in the "hummus" and use chickpeas instead. Add additional beans, like kidney or cannelini beans in the hummus blend for extra protein, or separately for a different texture and some "bite".
Tired of spaghetti? Use penne, fusilli or farfalle instead to provide different textures.
We prefer to eat any pasta when it's freshly made, but leftovers can be kept in the fridge in an air-tight food container for 1-2 days. Before you eat the pasta, sauté the meal in a pan, adding a bit of water if the sauce has dried up.
If you still have pumpkin left, you can use it for making our Vegan Pumpkin Risotto. It is endlessly creamy and super healthy.
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Will you be cooking this Vegan Pumpkin Spaghetti at home? Let us know in the comments below!