Vegan Pumpkin Pasta
A comforting plant-based pasta recipe made with pureed pumpkin and fall spices.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 5 servings
For the Vegan Pumpkin Pasta
- 10 ounces spaghetti noodles, dry
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons all purpose flour
- 2 tablespoons nutritional yeast
- 2 cups non-dairy milk, such as soy milk
- 1/2 cup canned pureed pumpkin
- 1/2 teaspoon salt
- 1/2 teaspoon dry ground sage
- 1/2 teaspoon red pepper flakes
- ground black pepper, to taste
Prepare spaghetti noodles according to package instructions. Set aside.
Heat olive oil in a large pan over medium heat. Saute the minced garlic for 1 minute or until aromatic. Stir in the flour and nutrition yeast, cooking until lightly browned (about 1 minute).
Slowly pour in the non-dairy milk. Continuously whisk the mixture to prevent clumping. Add in the pumpkin, whisking to combine. Add salt, sage, and red pepper flakes. Bring to a boil, then reduce heat to a low simmer.
Simmer until sauce is thick and creamy, about 2-3 minutes. If the sauce gets too thick, add additional non-dairy milk or pasta water to thin it down.
Combine cooked spaghetti, pumpkin sauce, and pumpkin bean balls. Top with additional red pepper flakes, fresh sage, pumpkin seeds, and fresh ground black pepper.
Calories: 381kcal | Carbohydrates: 52g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Sodium: 288mg | Potassium: 370mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4245IU | Vitamin C: 8.2mg | Calcium: 153mg | Iron: 1.9mg