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Creamy Pumpkin Pasta with Caramelized Hazelnut Mushrooms

Creamy Pumpkin Pasta with Caramelized Hazelnut Mushrooms

Full of Plants
Hearty, satisfying, and creamy pumpkin pasta served with sautéed mushrooms and caramelized hazelnuts. A delicious weeknight Fall dish that will warm you up!
5 from 1 vote
Prep Time 30 mins
Course Main Course
Cuisine American
Servings 3


Pumpkin Sauce

  • 1 cup pumpkin puree
  • 1 and 1/2 cup water
  • 1/4 cup cashews, soaked overnight
  • 1 tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 tsp ground chili

Caramelized Hazelnut Mushrooms

  • 1 tbsp sugar
  • 1/4 cup slightly crushed hazelnuts
  • 1 tsp oil
  • 8-10 mushrooms sliced
  • 2 tsp soy sauce


  • 2 cups dry fusilli
  • 1 tbsp oil
  • 1 onion diced
  • 2 cloves of garlic minced


  • Pumpkin Sauce
  • To a blender, add the pumpkin purée, water, cashews, nutritional yeast, salt, smoked paprika, and ground chili. Blend on high speed for 15-20 seconds, or until smooth. Transfer to a bowl and set aside.
  • Caramelized Hazelnut Mushrooms
  • In a medium saucepan, add the sugar and 1 teaspoon of water. Heat over low-medium heat until the sugar starts to boil. Keep cooking until the sugar gets a light golden brown color and turn into a caramel. Add the crushed hazelnuts and stir to coat them with the caramel. Keep cooking and stirring for about 3 minutes, or until the caramel has melted again and coat the hazelnuts completely. Transfer to a plate and let it cool completely.
  • To the same saucepan, add the oil and the sliced mushrooms. Cook for 3-5 minutes, or until the mushrooms are tender. Deglaze with the soy sauce and cook for another 3 minutes. Next, add the caramelized hazelnuts back to the saucepan (hazelnuts should have hardened so you might have to break them into smaller pieces), stir and remove from heat.
  • Pasta
  • Heat the tablespoon of oil in a large non-stick skillet over medium heat. Once hot, add the onion and garlic and sauté for about 5 minutes, or until soft.
  • In the meantime, cook the fusilli according to the package instructions. Drain and add to the skillet. Pour in the pumpkin sauce, stir to coat, and cook for 5 minutes, or until hot.
  • Divide the pumpkin pasta between serving bowls and top with the caramelized hazelnuts mushrooms. Serve immediately as is, or with sautéed greens or Brussel Sprouts on the side.
  • Pumpkin pasta and mushrooms will keep for up to 3 days in the refrigerator.
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