Vegan Pumpkin Pasta Recipe
This Vegan Pumpkin Pasta Recipe brings fall flavors to your table with creamy, rich sauce and tender pasta.
Equipment
- Large pot for boiling pasta
- Blender or food processor
- Medium saucepan
- Wooden spoon
- Colander
- Measuring cups and spoons
Ingredients
- 12 oz pasta any shape
- 1 cup pumpkin puree
- 1 cup plant-based milk
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tsp sage
- ½ tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Boil water in large pot with salt.
- Cook pasta according to package directions.
- Heat olive oil in medium saucepan.
- Sauté garlic until fragrant, about 1 minute.
- Add pumpkin puree to the pan.
- Stir in plant-based milk gradually.
- Season with sage, nutmeg, salt, and pepper.
- Simmer sauce for 5 minutes gently.
- Blend sauce until completely smooth.
- Drain pasta and reserve pasta water.
- Combine pasta with pumpkin sauce thoroughly.
- Add pasta water if needed for consistency.
- Garnish with fresh parsley before serving.
Notes
- Use canned pumpkin puree for convenience and consistent results.
- Reserve pasta water to adjust sauce thickness perfectly.
- Add nutritional yeast for extra cheesy flavor.
- Toast pine nuts as a crunchy topping.
- Try different pasta shapes like penne or rigatoni.