Pumpkin Pasta Vegan
Savor the fall flavors in this vegan pumpkin pasta, ready in just 30 minutes. A healthy, comforting meal for everyone. It's oil-free and can easily be made gluten-free.
Servings: 6
Calories: 261kcal
Ingredients
- 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)
- ½ cup plain unsweetened soymilk
- 4 cloves garlic, minced
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon black pepper
- ⅛ to ¼ teaspoon crushed red pepper flakes (for heat)
- ¼ cup vegan cashew parmesan cheese
- 5 to 7 fresh sage leaves, thinly sliced (chiffonade cut)
- Salt to taste
Instructions
- Make Vegan Parmesan: Prepare the Homemade Vegan Parmesan according to recipe instructions, and 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: Add pumpkin puree and soy milk to a blender and blend until smooth and creamy. Set it aside.
- Saute the Garlic and Spices: In a large saute pan, add ¼ 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 mixture 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.
Notes
- Consistency: The pasta will absorb some of the sauce, causing it to thicken. If it's too thick, add more pasta water.
- Leftovers/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.
- Pairings: Enjoy this vegan pumpkin pasta with a side of our Sautéed Kale and Mushrooms, Garlicky Kale, or Vegan Caesar Salad.
Nutrition
Calories: 261kcal | Carbohydrates: 51g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 66mg | Potassium: 337mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11085IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 4mg
