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Recipe Corner: Creamy Pumpkin Pasta Sauce

‘Tis the season for all things pumpkin-related! Recently, WakeMed dietitian, Parul Kharod, was featured in the Cary Magazine’s fall food article on pumpkin and its many nutritional benefits. Definitely check out the article in Cary Magazine’s September/October issue, out on stands now.

Below, we’ve re-posted Parul’s original recipe. Give it a try at your next lunch or dinner gathering.

View a printable version of this recipe.

Creamy Pumpkin Pasta Sauce

pumpkin-pasta-saucePrep Time: 8h | Total Time: 8.5h


  • 3/4 cup pumpkin purée
  • 1 cup raw cashews, soaked in water at least 6 to 8 hours and drained
  • 1 cup low sodium vegetable broth
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper or paprika
  • 2 teaspoons Italian seasoning
  • 1 teaspoon brown sugar
  • 1 teaspoon apple cider vinegar
  • Salt and pepper to taste


  • Blend all ingredients in a blender or Vitamix for a smooth creamy sauce.
  • Add to cooked whole grain pasta.
  • For a variation, add half of a roasted red bell pepper or ¼ cup chopped sun dried tomatoes packed in oil.