why make this recipe
This 10-Minute Vegan Pumpkin Pasta is perfect for busy weeknights when you want something quick, healthy, and delicious. With just a few ingredients and a simple process, you can whip up a creamy and flavorful dish in no time. Plus, it’s vegan and packed with nutrition. Pumpkin is rich in vitamins, and when combined with pasta, it creates a comforting meal that everyone will love.
how to make 10-Minute Vegan Pumpkin Pasta
Ingredients:
- 8 oz or 2/3 box of pasta, cooked
- 3 TBS oil
- 1/2 onion, chopped
- 3 garlic cloves, chopped
- 2 TBS flour
- 1 1/2 cup pumpkin puree
- 1/4 cup cooking pasta water (reserved from when you drain the pasta)
- 1/4 cup of stock/water
- 1 teaspoon salt
- Pepper to taste
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/2 teaspoon dried thyme
Directions:
- Heat oil in a large pan over medium heat. Add the chopped onion and garlic. Sauté until they are transparent and fragrant, around 5 minutes.
- Add flour to the pan and stir to combine. The flour should clump around the onion and garlic. Cook for 30 seconds.
- Pour in the reserved pasta water, stock or water, and pumpkin puree. Bring the mixture to a simmer for about 3 minutes.
- Transfer the pumpkin sauce to a blender and puree until smooth.
- Return the sauce to the pot and add the spices. Stir to combine everything.
- Incorporate the cooked pasta noodles into the sauce and toss until they are well coated.
- Serve topped with your choice of sautéed veggies such as spinach, mushrooms, and Swiss chard. You can also add vegan parmesan if you like!
how to serve 10-Minute Vegan Pumpkin Pasta
This pasta can be served immediately after cooking. It is delicious as is, but you can enhance it with some garnish. Adding sautéed vegetables on top not only makes it look nice but also adds texture and flavor. Serve with a sprinkle of fresh herbs or a drizzle of olive oil for extra taste.
how to store 10-Minute Vegan Pumpkin Pasta
To store leftovers, place the pasta in an airtight container. It can be kept in the refrigerator for up to three days. When you reheat, you may want to add a splash of water or stock to loosen the sauce, as it may thicken in the fridge.
tips to make 10-Minute Vegan Pumpkin Pasta
- Make sure to cook the pasta while you prepare the sauce to save time.
- Use fresh veggies that you enjoy for a nutritious boost.
- Adjust the spices according to your taste; some people may prefer more or less nutmeg or cinnamon.
- If you want a thicker sauce, let it simmer a little longer before adding the pasta.
variation (if any)
If you want a twist on this recipe, try adding some nutritional yeast for a cheesy flavor. You could also swap the pumpkin puree for butternut squash puree. For a spicy kick, add some red pepper flakes or a bit of chili powder to the sauce.
FAQs
1. Can I use gluten-free pasta?
Yes, feel free to use gluten-free pasta if you are avoiding gluten. The recipe will still be delicious!
2. Can I prepare this dish in advance?
While it’s best fresh, you can make the pumpkin sauce in advance and store it separately. Just cook the pasta when you’re ready to eat.
3. Is this dish suitable for meal prep?
Absolutely! This recipe is ideal for meal prep. You can cook a big batch and portion it out for lunches or dinners throughout the week. Just be sure to store it properly.
10-Minute Vegan Pumpkin Pasta
Ingredients
Pasta Ingredients
- 8 oz 8 oz or 2/3 box of pasta, cooked
Pumpkin Sauce Ingredients
- 3 TBS 3 TBS oil
- 1/2 unit 1/2 onion, chopped
- 3 cloves 3 garlic cloves, chopped
- 2 TBS 2 TBS flour
- 1 1/2 cup 1 1/2 cup pumpkin puree
- 1/4 cup 1/4 cup cooking pasta water (reserved from when you drain the pasta)
- 1/4 cup 1/4 cup of stock/water
- 1 teaspoon 1 teaspoon salt
- Pepper to taste
- 1/4 teaspoon 1/4 teaspoon nutmeg
- 1/4 teaspoon 1/4 teaspoon cinnamon
- 1/2 teaspoon 1/2 teaspoon dried thyme
Instructions
Cooking the Sauce
- Heat oil in a large pan over medium heat. Add the chopped onion and garlic. Sauté until transparent and fragrant, around 5 minutes.
- Add flour to the pan and stir to combine. The flour should clump around the onion and garlic. Cook for 30 seconds.
- Pour in the reserved pasta water, stock or water, and pumpkin puree. Bring to a simmer for about 3 minutes.
- Transfer the pumpkin sauce to a blender and puree until smooth.
- Return the sauce to the pot and add the spices. Stir to combine everything.
- Incorporate the cooked pasta noodles into the sauce and toss until well coated.
Serving
- Serve topped with sautéed veggies such as spinach, mushrooms, and Swiss chard. Optionally add vegan parmesan.