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Vegan Pumpkin Pasta Recipe

Vegan Pumpkin Pasta Recipe
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★★★★★

4.8 from 5 reviews

This Vegan Pumpkin Pasta is a creamy, flavorful dish that combines tender pasta with a rich pumpkin sage sauce, toasted pine nuts for crunch, and aromatic herbs. Perfect for fall or anytime you want a comforting plant-based meal that is both simple to make and packed with wholesome ingredients.

Ingredients

Scale

Pasta

  • 8 oz bow tie pasta (gluten-free pasta can be used as an alternative)

Sauce

  • 2 tablespoons olive oil
  • ½ medium onion, chopped
  • 3 cloves garlic, finely minced
  • 1 tablespoon fresh sage
  • 1 ½ cups pumpkin puree (canned pumpkin, not pumpkin pie filling)
  • ½ cup vegetable broth
  • ½ cup plant-based milk (almond or oat milk recommended)
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Toppings

  • ¼ cup pine nuts

Instructions

  1. Cook your pasta: Bring a medium pot of water to a boil, add ½ teaspoon salt, and add the pasta. Cook the pasta for 7-10 minutes or until al dente and fully cooked. Drain and set aside.
  2. Toast the pine nuts: Preheat the oven to 350°F (175°C). Place pine nuts in a baking dish and toast them for 7-10 minutes until they turn slightly golden brown. Remove from oven and set aside.
  3. Make the pumpkin pasta sauce: Heat olive oil in a large pan over medium heat. Add chopped onion and sauté, stirring occasionally, for 7-10 minutes until the onion is translucent. Add minced garlic and sauté for an additional 30 seconds until fragrant.
  4. Add the rest of the ingredients: Reduce heat to low. Stir in fresh sage, vegetable broth, pumpkin puree, and plant-based milk. Simmer the sauce gently for 7 minutes. Add the remaining ½ teaspoon salt and ¼ teaspoon pepper to taste, then remove the sauce from heat.
  5. Combine pasta with sauce: Add the drained pasta into the pan with the pumpkin sage sauce. Toss well to combine and ensure pasta is coated evenly with the sauce.
  6. Serve: Divide the pumpkin pasta among plates or bowls. Sprinkle toasted pine nuts generously on top and serve immediately.

Notes

  • Non-dairy milk: Use neutral-flavored plant milk like almond or oat milk for best results. Coconut milk can be used but may impart a strong flavor; mixing it with other plant milks is recommended for creaminess without coconut taste.
  • Sage substitutions: If fresh sage is unavailable, use ⅓ teaspoon dried sage or dried thyme.
  • Pasta water: Save some pasta cooking water to thin out the sauce if needed.
  • Seasoning: Season the sauce well but avoid making it too sweet by adjusting salt gradually.
  • Enhancing nutrition: Sprinkle nutritional yeast on top for a cheesy flavor and B vitamins boost.
  • Storage: Cool leftovers completely before refrigerating in an airtight container. Keeps for 1-2 days in the refrigerator.
  • Reheating: Reheat on stovetop over medium heat with a few tablespoons of plant milk to prevent drying out; stir occasionally for even heating.
  • Freezing: Pumpkin sauce freezes well for 2-3 months in freezer-safe bags. Thaw in refrigerator overnight and reheat with added plant milk if needed. Cooked pasta does not freeze well; it becomes mushy when thawed.

Nutrition

Keywords: vegan pumpkin pasta, pumpkin pasta sauce, vegan pasta recipe, plant-based pasta, fall pasta recipe, creamy pumpkin sauce, gluten-free pasta option

Find it online: https://messykitchenmagic.com/vegan-pumpkin-pasta-recipe/