why make this recipe
Vegan Pumpkin Pasta is a delightful dish that combines the creamy texture of pumpkin with the rich flavors of coconut milk and spices. It is an easy and comforting meal perfect for any time of the year, especially in the fall when pumpkins are in season. This pasta is not only plant-based but also offers a wonderful balance of nutrition and taste. Plus, it’s quick to prepare, making it a great option for busy weeknights or a cozy dinner.
how to make Vegan Pumpkin Pasta
Ingredients:
- 1 lb penne pasta or other pasta of choice (454 g)
- 1 ½ tbsp vegan butter (22 g)
- 2 garlic cloves (minced)
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) coconut milk
- ¾ tsp paprika
- ¾ tsp salt
- Fresh or crispy sage leaves (for serving, optional)
Directions:
- Cook Pasta: Cook the pasta in salted water according to package directions. Once cooked, reserve a little of the pasta water then drain the pasta.
- Heat Butter and Saute Garlic: Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant.
- Cook Sauce: Stir in the pumpkin purée, coconut milk, paprika, and salt. Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened.
- Add Pasta to Sauce: Add the cooked pasta to the pumpkin cream sauce. Stir to thoroughly combine. If you’d like to adjust the consistency, add a little bit of the pasta cooking water you reserved. If not, that can be discarded.
- Serve: Garnish with fresh or crispy sage leaves if using, and serve immediately.
how to serve Vegan Pumpkin Pasta
Serve Vegan Pumpkin Pasta warm. It pairs well with a crisp salad or some crusty bread on the side. You can also sprinkle some extra herbs or nutritional yeast on top for added flavor.
how to store Vegan Pumpkin Pasta
To store leftovers, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to three days. You can also freeze the pasta for longer storage, but the texture might change slightly when reheated.
tips to make Vegan Pumpkin Pasta
- Use fresh pumpkin puree if you prefer, but canned puree is convenient and saves time.
- Adjust the seasoning to your taste. You can add more spices or herbs if you like.
- If you want a little heat, consider adding red pepper flakes to the sauce.
variation
You can add sautéed vegetables like spinach, kale, or roasted red peppers for extra nutrition and flavor. Additionally, feel free to swap the penne pasta for any other pasta shape you enjoy.
FAQs
Can I make this pasta gluten-free?
Yes! Use gluten-free pasta instead of regular pasta to make this dish suitable for a gluten-free diet.
Can I use a different non-dairy milk?
Yes, you can use almond milk, soy milk, or oat milk in place of coconut milk, but the flavor and creaminess may vary.
How can I make this dish spicier?
To add some heat, include red pepper flakes or diced jalapeños when you sauté the garlic.
Vegan Pumpkin Pasta
Ingredients
Main Ingredients
- 1 lb penne pasta or other pasta of choice (454 g)
- 1.5 tbsp vegan butter (22 g)
- 2 cloves garlic (minced)
- 1 can pumpkin purée (15 oz)
- 1 can coconut milk (14 oz)
- 0.75 tsp paprika
- 0.75 tsp salt
- Fresh or crispy sage leaves (for serving, optional)
Instructions
Preparation
- Cook the pasta in salted water according to package directions. Once cooked, reserve a little of the pasta water then drain the pasta.
- Meanwhile, melt the vegan butter in a large saucepan over medium heat. Add the garlic and sauté for a minute or two, until fragrant.
- Stir in the pumpkin purée, coconut milk, paprika, and salt. Reduce heat to medium-low and simmer for 5 to 10 minutes, or until the sauce has thickened.
- Add the cooked pasta to the pumpkin cream sauce. Stir to thoroughly combine. If you’d like to adjust the consistency, add a little bit of the pasta cooking water you reserved.
- Garnish with fresh or crispy sage leaves if using, and serve immediately.