Vegan Pumpkin Pasta

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

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

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

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

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

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

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swipe up for printable recipe

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