This creamy vegan pumpkin pasta recipe is simple to make in 20 minutes with only a few primary substances.
This was scrumptious! I simply discovered my new favourite pasta recipe!
—Tieste
Introduction
This vegan pumpkin pasta has all of the comforting fall flavours you’re keen on and is able to get pleasure from in simply 20 minutes.
The pumpkin sauce is made with pumpkin puree, coconut milk, garlic, butter and paprika for a yummy mixture of candy and savoury flavour.
Whether or not you’re planning a date evening at residence, vacation meal, or a easy household dinner, this cozy fall dish is all the time a success. Don’t neglect the garlic bread for the proper fall meal.
For extra scrumptious pasta recipes made with out cream, get this Vegan Carbonara and Creamy Solar Dried Tomato Pasta in your listing subsequent!
For extra pumpkin recipes, these Pumpkin Pie In a single day Oats, Vegan Mushy Pumpkin Cookies, Vegan Pumpkin Pie Fudge and No-Bake Pumpkin Pie Tarts are all crowd favourites.
Ingredient Notes
The complete ingredient listing with measurements is situated within the recipe card on the finish of the submit.
- Pasta: Mix the pumpkin sauce together with your alternative of pasta form comparable to penne, farfalle or orecchiete or rigatoni. You need to use common pasta, complete wheat pasta or gluten-free pasta.
- Pumpkin: Use canned pumpkin puree. I like Farmer’s Market or E.D. Smith manufacturers. Be certain that it’s pure pumpkin and never pumpkin pie filling.
- Coconut Milk: Use canned full-fat coconut milk. You’ll be able to substitute mild coconut milk or cashew cream in case you favor however full-fat coconut milk works properly for a creamy sauce.
- Vegan Butter: Use your alternative of plant-based butter or common butter, or you possibly can substitute olive oil. In the event you favor an oil-free recipe, you possibly can omit the oil and use some broth to prepare dinner although I’d counsel utilizing butter right here for the very best flavour.
- Garlic: Use recent/uncooked garlic for the very best flavour. I wouldn’t advocate substitute garlic powder.
- Paprika: You need to use common paprika or smoked paprika so as to add a little bit of smokiness to the sauce.
- Sage: Sage leaves are good for serving however non-obligatory.
Additions
- Contemporary herbs. Contemporary herbs like basil, sage, rosemary and thyme are pretty on this recipe. Add 2-3 tbsp finely chopped recent herbs while you add the paprika.
- Tacky: Combine as much as 1/4 cup shredded cheese comparable to cheddar or mozzarella, or 1-2 tbsp dietary yeast into the sauce for a tacky flavour.
- Mushroom Pumpkin Pasta: Sauté a wide range of mushrooms like cremini, shiitake, or oyster mushrooms earlier than beginning till they’re softened and brown. Take away them from the pan then stir them again in on the finish while you add the pasta.
- Spicy Pumpkin Pasta: Add as much as 1 tsp crimson pepper flakes or cayenne pepper for some warmth.
- Spinach Pumpkin Pasta: Add in 1-2 cups recent spinach or kale on the finish.
- Roasted Vegetable Pumpkin Pasta: Roast a combination greens like Brussels sprouts, carrots, and bell peppers and stir in at finish.
- Sausage: Brown plant-based sausage of alternative earlier than beginning the recipe then take away from the pan and add again in on the finish.
- Substitute canned butternut squash puree, home made squash puree, or candy potato puree for the pumpkin.
Step by Step Directions
Step 1: Begin boiling water to prepare dinner your alternative of pasta. Don’t neglect to salt the water! Get that cooking as quickly because the water boils and prepare dinner till al dente in accordance with the package deal directions.
Step 2: Sauté the garlic.
Soften the vegan butter in a big skillet or saucepan over medium warmth. As soon as it’s scorching, add the garlic and prepare dinner it for 1-2 minutes, stirring always.
Step 3: Add pumpkin, coconut milk, paprika, and salt.
Add the canned pumpkin, coconut milk, paprika and salt. Stir it properly then let it simmer over medium-low warmth for 5-10 minutes till thick and creamy.
In the event you’d wish to make the fried sage, you are able to do that now whereas the sauce is cooking.
Step 4: Mix pasta and sauce.
As soon as the pasta is finished and drained, add it to the pan with the sauce and stir to mix.
Fast Tip: Reserve among the pasta water earlier than draining. So as to add further creaminess and modify the consistency of the sauce, stir in somewhat of the reserved water on the finish.
Take pleasure in your scrumptious pumpkin pasta with crispy sage and recent cracked black pepper.
Recipe FAQs
You need to use any sort of pasta however I like brief shapes for this sauce comparable to penne, ziti, rotini, orecchiette, farfalle, macaroni or fusilli. That being stated, you possibly can undoubtedly use linguini, spaghetti, pappardelle or fettuccini too!
Sure! The pumpkin pasta sauce itself is of course gluten-free so merely mix together with your favorite gluten-free pasta comparable to brown rice, quinoa or chickpea pasta.
Sure! To make this recipe low-carb, use zucchini noodles, carrot noodles or spaghetti squash as an alternative of pasta. For higher-protein pasta, although not low-carb, use edamame pasta, lentil pasta or chickpea pasta.
I believe unsweetened almond milk can be too skinny except you utilize thick home made almond milk. In the event you can’t do coconut milk, I counsel home made cashew cream.
Put together cashew cream by soaking 1 cup of uncooked cashews in boiled water for 1 hour then mixing with 1 cup of water and utilizing it to interchange the coconut milk.
After you stir it into the pumpkin, you possibly can add a bit extra water or vegetable inventory to regulate the consistency.
Certain! You’ll want about 1.5 cups of pumpkin puree to interchange the canned pumpkin.
Simply be certain your home made puree is sweet and easy. If it’s not, course of the puree utilizing an immersion blender, meals processor excessive pace blender beforehand to verify it’s good and creamy.
Sure. This recipe could be doubled with out extra changes.
Easy methods to Fry Sage
To serve your pasta with crispy sage:
- Take away the recent sage leaves from the stem, wash and and pat them dry.
- Heat some vegan butter or olive oil in a big pan over medium warmth.
- As soon as scorching, add the sage leaves in a single layer.
- Fry for 30-60 seconds till the sides begin to darken.
- Flip and prepare dinner one other minute till they’ve darkened and are crispy.
Topping Concepts
Along with, or as an alternative of crispy fried sage, attempt topping your pumpkin pasta with:
- Pepitas (Pumpkin Seeds): Sprinkle with tasted pepitas for a nutty crunch.
- Nuts: Toasted walnuts, pine nuts and pecans all work properly for topping.
- Toasted Bread Crumbs: Sprinkle toasted breadcrumbs on prime for texture.
- Vegan Parmesan: Sprinkle parmesan cheese. or dietary yeast over the dish for a tacky umami flavour.
- Chopped Contemporary Herbs: Sprinkle with chopped recent parsley or recent basil simply earlier than serving.
- Crispy Chickpeas: Add texture plus fibre and protein.
- Vegan Bacon Bits: Prime your pasta with crispy vegan bacon bits for a smoky and savory contact. Strive coconut bacon or tempeh bacon.
Storing & Reheating
- You may make the sauce prematurely, reheat and blend in your alternative of pasta.
- Leftover pasta could be saved within the fridge for as much as 4 days.
- Reheat leftovers in a saucepan over medium-low till heated by means of, stirring in somewhat little bit of water, milk or vegetable broth to skinny the sauce as it’ll thicken after storing.
- It’s also possible to reheat pumpkin pasta within the microwave.
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Description
This creamy pumpkin sauce is heat, savory and ideal for a comfortable fall meal. For many who aren’t keen on coconut, concern not. The style is barely detectable beneath the flavorful layers of pumpkin, garlic and paprika.
- Cook dinner Pasta: Cook dinner the pasta in salted water in accordance with package deal instructions. As soon as cooked, reserve somewhat of the pasta water then drain the pasta.
- Warmth Butter and Saute Garlic: In the meantime, soften the vegan butter in a big saucepan over medium warmth. Add the garlic and sauté for a minute or two, till aromatic.
- Cook dinner Sauce: Stir within the pumpkin purée, coconut milk, paprika and salt. Scale back warmth to medium-low and simmer for five to 10 minutes, or till the sauce has thickened.
- Add Pasta to Sauce: Add the cooked pasta to the pumpkin cream sauce. Stir to totally mix. In the event you’d like to regulate the consistency, add somewhat little bit of the pasta cooking water you reserved. If not, that may be discarded.
- Serve: Garnish with recent or crispy sage leaves if utilizing, and serve instantly.
Notes
This recipe has been re-printed with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Web page Avenue Publishing Co. 2017.
Vitamin
- Serving Dimension: 1/4 of recipe
- Energy: 603
- Sugar: 7 g
- Sodium: 457 mg
- Fats: 17 g
- Carbohydrates: 96 g
- Fiber: 7 g
- Protein: 18 g
This recipe was initially printed on August 28, 2017.
