Description
Pumpkin season is the perfect time to embrace rich, comforting flavors, especially when combined in a delicious, plant-based dish. This creamy vegan pumpkin pasta is made with simple, wholesome ingredients like pumpkin and whole-grain pasta. It's packed with flavor, fiber, and nutrients and made with no oil.
Ingredients
Units
Scale
- 12-ounce weight package of whole grain pasta (I used whole wheat spaghetti, but any will work)
- 15-ounce weight can of pumpkin puree (NOT pumpkin pie)
- 1/2 cup plain, unsweetened soymilk
- 4 cloves garlic, minced
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 1/8 to 1/4 teaspoon crushed red pepper flakes for heat
- 1/4 cup vegan cashew parmesan cheese
- 5 to 7 fresh sage leaves, thinly sliced (chiffonade cut)
- Salt to taste
Instructions
- Prepare the Cashew Parmesan Cheese: If you don't have homemade vegan parmesan cheese on hand, make this first, then set it aside.
- Cook the pasta: In a large pot, bring water to a boil and cook your pasta according to package instructions for al dente pasta (al dente means "to the tooth" or with a slight bite). Reserve about a cup of the pasta cooking water, then drain the rest and set aside.
- Make the Creamy Pumpkin Sauce: Blend the pumpkin puree with the soymilk until smooth and creamy. If the sauce is too thick, add 1/4 to 1/2 cup of the pasta cooking water to help thin it out. Set it aside.
- Saute the Garlic and Spices: In a large saute pan, add 1/4 cup of the pasta cooking water and turn the heat up to medium. When it heats up, add the garlic and spices and cook for about 3 to 4 minutes. If the pan dries up, add some more cooking water. When garlic is tender, add the blended pumpkin sauce and stir well to combine.
- Combine Pasta and Sauce: Toss the cooked pasta with the sauce until it is well coated.
- Garnish and Enjoy: Serve this creamy pumpkin pasta hot topped with fresh chopped sage and a generous sprinkle of homemade cashew parmesan cheese. Salt to taste and enjoy.
- Leftovers or Meal Prep: Leftovers can be stored in a covered container in the refrigerator for up to four days. They can also be frozen for up to four months by putting them into a freezer-safe container. To eat from frozen, thaw in the refrigerator and warm on the stovetop or microwave.
Notes
EQUIPMENT / SUPPLIES
- Large pot (to cook pasta)
- Measuring cup
- Measuring spoons
- Can opener
- Blender
- Large skillet
- Cooking spoon
- Strainer
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch/Dinner Entrée
- Method: Stovetop & Blender
- Cuisine: American