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.
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
Instructions
- Prepare Cashew Parmesan (if using homemade): Make the cashew parmesan first and set it aside.
- Cook the Pasta: Cook the pasta according to the package instructions for al dente. Reserve about a cup of the pasta water, then drain.
- Make the Pumpkin Sauce: Blend pumpkin puree with soy milk until smooth. Add pasta water if needed to achieve a thinner consistency.
- 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.
- 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.
- Garnish: Serve with fresh chopped sage and cashew parmesan cheese.
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.
