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.
Slowly whisk in soy milk. Continuously whisk to keep lumps from forming.
Whisk in the pumpkin puree and the seasonings, then bring to a simmer.
Continue simmering until the sauce is thickened. Add in pasta water to thin.
Stir in the cooked spaghetti. Taste for seasonings and enjoy!
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