Vegan integral pasta – autumn way

Vegan integral pasta

One of the healthiest, the most attractive and most mentioned vegetables of autumn is certainly a pumpkin. Not only that there are so many kinds and sizes of pumpkin, but there are also numerous of possibilities and ways to prepare different pumpkin dishes, so it’s not a suprising fact that pumpkin is often called as „the queen of autumn“.

Take the opportunity and use benefits of pumpkin by Yourselves; prepare it as a healthy side dish to integral pasta.

One more additive to integral pasta that I recommend within this recipe is, so-called, vegan parmesan cheese. Instead of usual parmesan cheese, you can make your own healthier version of it – all you need are only four ingredients, a blender and few minutes for preparation, and you get delicious and healthy condiment which you can use for spicing many different meals.



1 ½ cup integral pasta (uncooked)

¾ cup pumpkin purée

2 tablespoons olive oil

½ cup oatmilk (or any other plant milk)

½ teaspoons Himalaya salt

Spices: pepper, milled red pepper, milled nutmeg (quantity optional)

½ cup vegan parmesan cheese

Fresh parsley leaves (quantity optional)


For vegan parmesan cheese:


1 cup dry cashew nuts

4 teaspoons nutritional yeast

1 teaspoon garlic powder

1 teaspoon Himalaya salt


            *1 cup = 2, 5 dcl


BundevaPeel the pumpkin, pit it and cut it in smaller pieces. Put it in the oven and bake it for 45 minutes under the temperature of 190º C (use a fork to check if pumpkin is baked – if pumpkin flesh is nice and soft, then it’s well done). Take it out of the oven and leave it to cool.

      – You can keep your vegan parmesan cheese in a closed jar on a room temperature (it will not taint because all ingredients are dry, so it can last for a few weeks).

      – You can use it as a healthy addition to pizza, pasta, dressings, …

Cook the integral pasta in salted boiling water for 8 – 10 minutes. When finished, coland it and set aside.Put the cooled pumpkin in blender (quantity for aproximately ¾ cup of pumpkin purée). Add olive oil, oat milk, salt, pepper spice, milled red pepper and milled nutmeg. Mix it until it becomes creamy.

Priprema bundeve za miksanje


Miksanje bundeve u multipraktiku

Kremasta struktura izmiksane bundeve

Afterward, you can spice it if and how much you prefer.Making a vegan parmesan cheese: put cashew nuts, nutritional yeast, garlic powder and Himalaya salt in blender, and mix it all together until it becomes crumbly, and voilà – simple as that!

Sastojci za veganski parmezan

Miksanje sastojaka za veganski parmezan

Mrvičasta struktura veganskog parmezana


Veganski parmezan

Put the integral pasta on a serving plate, pour it with the pumpkin dressing, sprinkle it with vegan parmesan cheese and finally, you can also decorate it with fresh parsley leaves.

Gotova vege integralna tjestenina na jesenski način

Have a nice meal!

Yours Faithfully, Zdrava.iva

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