Vegan Pumpkin Pasta

Why You’ll Love This Recipe

This creamy pumpkin pasta is a wholesome, nutrient-packed meal that combines the natural sweetness of pumpkin with a savory blend of garlic, spices, and creamy sauce. It’s oil-free and made with simple ingredients that contribute both flavor and health benefits, offering a plant-based alternative to traditional creamy pasta dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 can pumpkin puree
• 1 cup unsweetened soy milk
• Whole grain pasta (like whole wheat spaghetti)
• 2 cloves garlic, minced
• Nutmeg, ground
• Crushed red pepper flakes
• Fresh sage
• Cashew parmesan cheese
• Salt and black pepper

Directions

1. Prepare Cashew Parmesan (if using homemade): Make the cashew parmesan first and set aside.
2. Cook the Pasta: Cook the pasta as per package instructions for al dente. Save about a cup of the pasta water, then drain.
3. Make the Pumpkin Sauce: Blend pumpkin puree with soy milk until smooth. Add pasta water if needed for a thinner consistency.
4. Sauté Garlic and Spices: In a pan, sauté garlic and spices in a bit of pasta water for about 3-4 minutes until tender.
5. Combine Sauce and Pasta: Add the pumpkin sauce to the sautéed garlic mixture, stirring well to combine. Add cooked pasta and toss until evenly coated.
6. Garnish: Serve with fresh chopped sage and cashew parmesan cheese.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Gluten-Free: Use gluten-free pasta for a gluten-free version.
• Spicy: Add extra crushed red pepper flakes or a dash of hot sauce for some heat.
• Nut-Free: Skip the cashew parmesan if you’re avoiding nuts, or use a dairy-free cheese alternative.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheating: Reheat on the stovetop or in the microwave. Add a splash of soy milk to loosen the sauce if it thickens.

FAQs

Can I use a different type of milk?

Yes, you can substitute unsweetened soy milk with almond milk or oat milk.

Is this pasta dish vegan?

Yes, this recipe is 100% vegan, with no dairy or animal-based products.

Can I freeze this pumpkin pasta?

Yes, you can freeze leftovers for up to 4 months. Thaw in the refrigerator and reheat before serving.

What other pasta types can I use?

You can use any pasta of your choice, including gluten-free pasta or pasta alternatives like zucchini noodles.

Can I add other vegetables to this dish?

Yes, roasted vegetables like zucchini, mushrooms, or spinach can be added for extra flavor and nutrients.

How can I make the sauce creamier?

For a richer texture, add more cashew parmesan or a splash of coconut cream.

Can I make the cashew parmesan in advance?

Yes, you can prepare the cashew parmesan ahead of time and store it in an airtight container in the fridge.

How do I make the pumpkin sauce thinner?

If the sauce is too thick, add some reserved pasta water or extra soy milk until you reach the desired consistency.

Can I use fresh pumpkin instead of canned?

Yes, you can roast and puree fresh pumpkin for a more flavorful sauce.

Can I add protein to this pasta dish?

Yes, you can add vegan protein like chickpeas, lentils, or tofu for a more filling meal.

Conclusion

Vegan Pumpkin Pasta is a creamy, comforting dish that combines the rich taste of pumpkin with the warmth of spices and garlic. It’s an easy, nutritious meal that’s perfect for a cozy dinner, and it’s a great way to enjoy the flavors of fall year-round!

Vegan Pumpkin Pasta

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegan

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Description

Indulge in a creamy and comforting Vegan Pumpkin Pasta, made with wholesome ingredients like pumpkin puree, whole grain pasta, and a plant-based cashew parmesan. This rich, nourishing dish is perfect for fall or anytime you crave a cozy, healthy meal that’s both flavorful and easy to prepare.

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Ingredients

• 1 can pumpkin puree
• 1 cup unsweetened soy milk
• Whole grain pasta (like whole wheat spaghetti)
• 2 cloves garlic, minced
• Ground nutmeg
• Crushed red pepper flakes
• Fresh sage (for garnish)
• Cashew parmesan cheese (for garnish)
• Salt and black pepper, to taste

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Instructions

1. Prepare Cashew Parmesan (if using homemade): Make the cashew parmesan first and set it aside.
2. Cook the Pasta: Cook the pasta according to the package instructions for al dente. Reserve about a cup of the pasta water, then drain.
3. Make the Pumpkin Sauce: Blend pumpkin puree with soy milk until smooth. Add pasta water if needed to achieve a thinner consistency.
4. Sauté Garlic and Spices: In a pan, sauté garlic and spices (nutmeg, red pepper flakes) in a bit of pasta water for 3-4 minutes until tender.
5. Combine Sauce and Pasta: Add the pumpkin sauce to the sautéed garlic mixture, stirring well to combine. Add cooked pasta and toss until evenly coated.
6. Garnish: Serve with fresh chopped sage and cashew parmesan cheese.

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Notes

• Gluten-Free: Use gluten-free pasta for a gluten-free option.
• Spicy: Add extra crushed red pepper flakes or hot sauce for a spicy kick.
• Nut-Free: Skip the cashew parmesan or use a dairy-free cheese alternative if you’re avoiding nuts.
• Creamier Sauce: For a richer texture, add more cashew parmesan or a splash of coconut cream.