Vegan Pumpkin Pasta
A comforting and healthy vegan pasta dish made with creamy pumpkin sauce, perfect for cozy nights and festive gatherings.
Ingredients
Pasta Ingredients
- 8 oz Pasta of your choice (fettuccine, penne, or gluten-free) Choose your favorite pasta type.
Sauce Ingredients
- 1 can pure pumpkin puree 15 oz can or homemade if preferred.
- 1 cup coconut milk or almond milk For creaminess.
- 2-3 cloves garlic, minced Adjust to taste.
- 2 tablespoons olive oil For sautéing.
- 1/4 cup nutritional yeast For a cheesy flavor.
- to taste salt and pepper Season according to preference.
- a pinch nutmeg To add warmth.
- for garnish fresh basil Adds freshness.
Instructions
Cooking Pasta
- Boil a large pot of salted water. Add your choice of pasta and cook according to package instructions until al dente. Drain and set aside.
Preparing Sauce
- In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.
- Stir in the pumpkin puree and coconut milk. Mix until well combined and let it simmer for 5–7 minutes.
- Sprinkle in the nutritional yeast, salt, pepper, and nutmeg. Taste and adjust seasonings as necessary.
Combining and Serving
- Toss the cooked pasta into the sauce, stirring well to ensure each piece is coated.
- Plate your pasta and finish with fresh basil. Optionally, sprinkle more nutritional yeast on top.
Notes
For a richer flavor, use fresh roasted pumpkin. You can also add protein like chickpeas or lentils for heartiness.