Sunday, December 5, 2010

Whole Wheat Spaghetti with Creamy Pumpkin Sauce

This is a very easy and quick dish to make, if you have pumpkin on hand. I used four of my bags of pumpkin puree and came up with a new twist on pasta sauce. I also put soft silken tofu in to add a creamy texture: I mashed mine this time, but I think blending in a food processor would be a great idea. It warmed our tummies and was fun to try something a little different. I hope you give it a shot.

Also, be sure to swing by Millie's blog to check out my recipe for Pecan Pie Cookie Cups for her Holiday Cookie Extravaganza. She invited me to contribute, and I was more than happy to oblige. My recipe will appear on her blog on December 7th, and I'll post it on mine some time after.

Whole Wheat Spaghetti with Creamy Pumpkin Sauce

1 lb. pkg. whole wheat spaghetti
1 cup silken soft tofu, mashed by hand or blended in food processor
4 cups pureed pumpkin
1 tsp. dried basil
1/2 tsp. paprika
1/2 tsp. cinnamon
salt and pepper to taste
Nutritional yeast flakes
Red pepper flakes


Prepare pasta according to package directions. While water for pasta is heating up, combine remaining ingredients, except for the optional ingredients, in a medium pot. Cook over medium heat for ten minutes, then turn down heat to medium low for an additional fifteen minutes. Spoon sauce over pasta and top with nutritional yeast flakes and red pepper flakes, if desired. Feeds five hungry vegans.


  1. Sounds liker a yummy, healthy twist onj the classic mac and cheese ! I have made it with butternut squash as an addition- did not think about using pumpkin for this. Brilliant !

  2. Hmm, I didn't think of it as a twist on mac and cheese - interesting take, Di. Butternut squash sounds good too!

  3. I love adding the silken tofu to make for a creamy sauce. So good and you never miss heavy cream in my opinion.

  4. mmm! Looks great! I'm a bit fussy with my pasta so I would have never thought of this but I'd like to give it a try. I need to get out of my tomato sauce bubble!

  5. Sounds great! I love the spices you used. I agree with Di; it sounds similar to a mac n' cheese recipe but with squash instead of a cheeze sauce. Great idea!

  6. Kind of like savory pumpkin pie spaghetti. mmmmmmm.

  7. That looks delish! I would have never thought about using pumpkin....sure sounds good though. :o)

  8. Hi, Ladies!

    Heather, yes, I was trying to add something that would make it creamy and maybe a little more filling, and tofu fit the bill!

    Jessica, I am a major tomato fan, so I know just what you mean. It was fun getting out of my comfort zone, though.

    Thank you, Rose! :-) I tried to think of spices that would go well with pumpkin but not make a super sweet sauce.

    Andrea, pumpkin pie spaghetti - let's see what we can come up with!

    Michelle, when you have as many bags of pureed pumpkin as I do, you start thinking of all kinds of ways to use pumpkin! :-)

  9. Blessedmama, your cookies are up and they look good.

  10. Thanks, Millie, I just saw them! :-)

  11. Great to use pumpkin for a sauce, and naturally creamy :-)



  12. Yum, looks good! I love any excuse to use pumpkin. :)

  13. Hi, Alessandra, it was a surprisingly good treat.

    Heidi, thanks! I love pumpkin, too.