Pumpkin Penne + Australia Book Release!

Creamy Pumpkin Penne Pasta (vegan)

This week in Texas, the summer temps are climbing to a sweltering 102 degrees – but I wanted to post this cozy comfort-food recipe from the cookbook because today’s the day the book comes out in Australia!

This creamy vegan pasta is made with blended pumpkin (you could also use kabocha or butternut squash), roasted garlic, cashews, onion & sage. It’s one of my favorite fall/winter recipes, although I could totally go for a bowl of it right now. (Note to self: writing blog posts before dinner is NOT a good idea).

To all of you Aussie readers: you can now get the book at your local book store or online here at Booktopia.

(and if you’re not in Australia, click here for more online sellers).

The Love & Lemons Cookbook

3.7 from 3 reviews
Creamy Vegan Pumpkin Penne
 
Serves: serves 4
Ingredients
  • ½ kabocha or small sugar pie pumpkin (yield 1 heaping cup/250 mL of cooked mash)
  • ½ yellow onion sliced into wedges
  • 2 garlic cloves, unpeeled
  • Extra-virgin olive oil, for drizzling
  • 5 fresh sage leaves
  • ¾ cup (175 mL) vegetable broth
  • ½ cup (125 mL) raw unsalted cashews,
  • soaked 3 to 4 hours or overnight, drained and rinsed
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 16 ounces (450 g) uncooked brown rice penne pasta
  • Sea salt and freshly ground black pepper
Instructions
  1. Preheat the oven to 350°F (180°C) and line a baking sheet with foil. Place the pumpkin, onion, and garlic on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Turn the pumpkin cut-side down and pierce a few holes in the skin with a fork. Cover and bake until the onion is soft and the pumpkin flesh is very tender, 35 to 45 minutes.
  2. Add the sage to the pan during the last few minutes. Remove the pan from the oven, keeping everything covered, and let it continue to steam for another 10 to 15 minutes.
  3. Pour the vegetable broth into a blender. Remove the skin and add the pumpkin flesh to the blender along with the onion, peeled garlic, sage, cashews, and a few generous pinches of salt and pepper. Blend until creamy. Add the olive oil and blend again. Taste and adjust the seasonings, adding more salt and pepper if you like.
  4. Prepare the pasta according to the instructions on the package, cooking until al dente. Reserve ½ cup (125 mL) of pasta water before draining the pasta.
  5. Drain the pasta and return it to the pot. Stir in half the sauce, adding more as needed to coat the pasta. Add the reserved pasta water, ¼ cup (60 mL) at a time, to thin the sauce and make it creamy. Add the remaining sauce as desired. Taste and season with more salt and pepper. Serve hot.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

22 comments

  1. Roasted garlic is the BEST. Love that you included it. I’ve made something like this with butternut squash, but will definitely be trying your recipe with pumpkin (especially come fall) – sounds so tasty and looks beautiful!

  2. I haven’t bought your cookbook yet, but I am so excited to soon! I told the hubby that we have to get it as soon as I get back from the UK.
    Pumpkin is one of my favorite things to cook with, I am so excited about this recipe!
    I don’t think the hubby would like it, but the kid and I will 😛

  3. Amy from yankified.com on said:

    I haven’t baked with pumpkin before. Pumpkins tend to be seen only at halloween in the UK with faces carved in the side. The recipe sound so yummy

    Amy | http://www.yankified.com

  4. Ohhhh man, my mouth is watering. I love anything with pasta and I think it’s such a great idea to add the pumpkin… And that sage on top, I’m drooling!

  5. Jen on said:

    It is chilly here in Melbourne. This looks perfect.

  6. Deb on said:

    Can we used organic canned pumpkin? If so, how much? Or would this not be good?

    • Hi Deb, the flavor is really not as good with canned pumpkin, but butternut squash works great here too if that’s easier to find!

  7. When is the release date in the states…ARIZONA!!

  8. April Cook from embellishmints.com on said:

    This pasta looks delicious! I love pumpkin and would eat it all year if I could. I might have to try this with butternut squash until I can get my hands on a pumpkin. This will be great to use as one of my meatless Monday meals. Thanks for the recipe!

  9. Melissa on said:

    Looks delicious! I just have one question. My husband is allergic to most nuts, but he can eat almonds and peanuts. Would it be possible to sub the cashews with either of these, and if so, would one work better than the other? I’m thinking almonds might be better…

  10. Platt College from plattcolleges.edu on said:

    It is that time again. Halloween is just around the corner. Time to pull out our best pumpkin recipes. Adding this one to the bunch!

  11. Kira on said:

    I have never been on your website before but bought your cookbook online while searching for whole foods cookbooks. I fell in love with the format, pictures, and ingredients used. I was even happier when it arrived. It is a beautiful book, and filled with many recipes I want to try. We just ate the roasted cauliflower and pear pizza tonight. I was speechless. So unique to me, and absolutely tastes delicious. My 4 year old and I thought it was the perfect dinner to end our girls day in while the boys were away today. Thank you for putting together the cookbook. I love it! It will be used often. And we will be visiting your site often now too.

    • Hi Kira – welcome! I’m so glad you’re enjoying the book, and I’m so happy that your family enjoyed the pizza! Thank you for coming to let me know :)

  12. Shilps on said:

    Yum! this smelled so good when everything was roasting in the oven. Its definitely not a sub for mac n cheese, but it wasn’t bad! I’m not sure how you got your sauce to be so smooth and cheesy looking! Mine was grainy, maybe because of the cashews.

    • Hi, you might want to try soaking your cashews longer, that will help them become more creamy when you blend them (if you’re not using a high powered blender like a vitamix). I would also suggest blending the sauce a little longer to get it creamier. Hope that helps!

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  14. Bec on said:

    Great sounding recipe, will have to try out!
    I hope your Aussie cookbook lists items as we call them…. just spend ages trying to figure out what type of pumpkin to use :)

    • The Aussie cookbook does list items as you call them :). You can use a butternut squash or (what we call) sugar pie pumpkins in this recipe!

      • Rebbecca Valenti on said:

        Excellent!! Going to try this one today, have all the ingredients. Thanks :)

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