Vegan Pumpkin Pasta

This pumpkin pasta uses pumpkin puree and non-dairy milk to make a creamy vegan pumpkin sauce.

What you'll need

Start by toasting all-purpose flour in olive oil until golden. This will take just 1-2 minutes.

1

Slowly whisk in soy milk. Continuously whisk to keep lumps from forming.

2

Whisk in the pumpkin puree and the seasonings, then bring to a simmer.

3

Continue simmering until the sauce is thickened. Add in pasta water to thin.

4

Stir in the cooked spaghetti. Taste for seasonings and enjoy!

5

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