The vegan recipe for Spaghetti with Soy Pumpkin Sauce:

servings – 4


  • 250 g spaghetti (cook in boiling water until tender, remove, drain and set on plates)
  • 1/2 cup mashed pumpkin
  • 1 cup soy milk
  • 1 tsp tapioca starch (mix with some water)
  • 2 tbsp roasted almond flakes
  • 2 tbsp vegetable oil


  • 1 tsp salt
  • black pepper powder to taste


  1. Heat vegetable oil.
  2. Add mashed pumpkin, soy milk and salt.
  3. Stir well and bring to a boil.
  4. Thicken the soy pumpkin sauce with tapioca paste.
  5. Ladle the sauce over the cooked spaghetti.
  6. Then, sprinkle black pepper powder over and top with roasted almond flakes.
  7. Serve.