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Pumpkin Thyme Pasta

There is no better time than pumpkin thyme!

A seasonal take on Mac and Cheese but without the cheese. I grew up eating the cheese sauce powder from the bag. Let me just say, there is nothing fake about this sauce. Its full of creamy and full of flavor. I think you will love it.

Make a big batch and have it for leftovers! This is perfect for all ages - everyone can appreciate some cozy pasta.





  • 1 cup pumpkin purée

  • 1/2 Tbsp minced garlic (or one clove)

  • 2 1/2 Tbsp nutritional yeast

  • 1/3 cup unsweetened almond milk

  • 1 tsp pink salt

  • 1/4 tsp cayenne

  • 1/4 tsp nutmeg

  • 1 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1 Tbsp fresh thyme

  • 1 tsp maple syrup

  • 2 Tbsp arrowroot powder


  • 12 oz package of pasta (~3 cups dry)

Vegan Parmesan:

  • 1/4 cup raw, unsalted cashews

  • 1/4 tsp garlic powder

  • 1/4 - 1/2 tsp salt (personal preference)

  • 1 Tbsp nutritional yeast


  1. Bring 1 1/2 quarts of water (6 cups) to a boil.

  2. In a blender, make the sauce. Blend until smooth.

  3. Once the water comes to a boil, add pasta and a pinch of salt. Reduce heat and cook according to directions on the package.

  4. In a small blender or food processor, make the vegan parmesan. Pulse until finely chopped. Set aside.

  5. Heat up the sauce in a pan over low heat. The arrowroot powder will help it to thicken. Stir continuously.

  6. When the pasta is cooked, drain and rinse with cold water.

Makes 4 servings

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