What’s better than a plate of freshly cooked pasta with seasonal veg and deep flavor? Meet this vegan pumpkin casarecce pasta recipe.
Casarecce refers to short pasta noodles with curled edges and a groove down the middle. They look a bit like rolled-up scrolls and are super chewy!
This fall-inspired pumpkin pasta recipe works with any kind of pasta — no worries. Only a handful of simple ingredients are needed to make this delicious dinner!
Why you’ll love it
- Easily customizable
- Packed with flavor & nutrients
- 30-minute meal
- Budget-friendly
- Family-approved
Ingredients needed
- Casarecce pasta (if they are hard to find, use your favorite pasta)
- Butternut squash (use your favorite winter squash)
- Vegan pesto (quick and flavorful “sauce”)
- Vegan parmesan (wonderful and classy finish; we like Violife)
Besides these main ingredients for our pumpkin casarecce pasta, you only need olive oil, garlic, salt, pepper, lemon, and some fresh herbs.
Find replacements and tips further down in the article!
How to make pumpkin casarecce pasta
- Cook pasta according to package instructions.
- Heat a pan over medium and cook the cubed butternut squash in olive oil for 15 minutes, stirring occasionally.
- Add garlic and cook for 5 more minutes on high. Season with salt and pepper to taste.
- Transfer cooked pasta, fried pumpkin, pesto, and lemon juice to a large serving bowl.
- Combine with a large spoon and adjust to taste preferences.
- Divide between plates and top with vegan parmesan and fresh herbs. Enjoy!
Ingredient notes
- Other delicious add-ins include mushrooms, bell pepper, broccoli, kale, spinach, zucchini, and cherry tomatoes. Use what’s in season!
- Make sure the pesto you use contains no cheese and is labeled vegan.
- If you don’t have pesto on hand, use more olive oil, herbs, salt, and pepper instead.
- You can omit the vegan parmesan cheese or use your favorite vegan cheese as a topping! Here’s a recipe for vegan parmesan that can be grated from a black.
Prep & storage
Do you have leftover cooked pasta on hand? Great, just add it to the pan while frying your butternut squash, and you’ll be able to devour this delicious dish even quicker.
Instead of pan-frying pumpkin and garlic, you can roast them in the oven for about 20 minutes!
Any leftovers can be stored in a lidded container in the fridge for 2-3 days. Reheat in a microwave at your convenience, or enjoy cold as a pesto pasta salad!
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Ingredients
- 8 oz casarecce pasta dry
- 1 tbsp olive oil
- 2 cup butternut squash peeled and cubed
- 2 garlic cloves minced
- Salt and pepper to taste
- ¾ cup green pesto vegan
- ¼ – ½ lemon juiced
- Basil or parsley to garnish
- Vegan parmesan to taste
Instructions
- Cook pasta according to package directions. Once done, set aside.
- Meanwhile, heat olive oil in a pan. Once hot, add cubed butternut squash. Stir and cook over medium for 15 minutes.
- Add garlic, salt, and pepper. Stir to combine, then cook on high for 5 more minutes.
- Transfer cooked pasta to a large serving bowl. Add the fried pumpkin, pesto, and juice of ½ lemon. Combine with a spoon.
- Divide between plates and top with vegan parmesan cheese and fresh herbs. Enjoy!
Notes
- We like Violife parmesan cheese for this recipe.
- You can use any type of pasta and vegan pesto of your choice!
