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Vegan Pumpkin Pasta Carbonara

Vegan Pumpkin Pasta Carbonara

Creamy vegan Pumpkin Pasta Carbonara is the ultimate fall dinner. No one will guess that’s full of hidden veggies!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 4 servings
Calories 500 kcal


For the Sauce

  • 2 cups chopped sugar pumpkin or butternut squash
  • 2 cups chopped cauliflower
  • ½ cup raw cashews
  • ¼ cup chopped onion
  • 2 tablespoons nutritional yeast
  • 1 clove garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon sea salt

For the Pasta

  • 1 leek coarsely chopped
  • Sea salt
  • ½ cup dry white wine
  • ½ cup peas thawed if frozen
  • 8 ounces cooked tempeh bacon chopped
  • 1 8-ounce package whole wheat or gluten-free pasta cooked according to the package directions
  • Freshly ground black pepper to taste
  • A few chopped fresh sage leaves for serving


  • Place the pumpkin, cauliflower, onion, and cashews in a large pot. Fill it with enough water to cover the vegetables plus about two inches.
  • Bring the water to a boil over medium-high heat and then reduce the heat and allow to simmer for about 15 minutes, or until the vegetables are fork tender.
  • Drain the vegetables and save the water. Allow the vegetables to cool slightly and then place them in a high-speed blender or food processor along with the nutritional yeast, garlic, onion powder, and salt. Add 2 cups of the reserved cooking water and blend until smooth and creamy. Add a little more water if the mixture is too thick. Keep in mind that it will thicken when it’s heated.
  • Heat the oil in a large pan over medium-high heat. Add the chopped leek a pinch of salt, and cook until it begins to caramelize, about 10 minutes. Add the white wine to the pan and cook until it reduces slightly, about 2 or 3 minutes.
  • Add the peas and tempeh bacon and stir to combine. Then pour the blended sauce into the pan and cook until it begins to simmer. Add a little of the reserved cooking water if it becomes too thick.
  • Remove from the heat and toss with the cooked pasta. Season with salt and pepper to taste. Divide among 4 plates and top with the fresh sage. Serve hot.


Calories: 500kcal