why make this recipe
This 10-Minute Vegan Pumpkin Pasta is a quick and delicious meal that brings the flavors of fall to your table. It’s perfect for busy weeknights when you want a hearty dish without spending hours in the kitchen. The creamy pumpkin sauce is not only tasty but also packed with nutrients. Plus, it’s entirely plant-based, making it a great option for vegans and anyone looking to enjoy a lighter meal.
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 and add the onion and garlic. Sauté until transparent and fragrant, about 5 minutes.
- Add flour to the pan and stir to combine. The flour should be clumpy around the onion and garlic. Cook for 30 seconds.
- Pour in the pasta water, stock/water, and pumpkin puree. Bring the mixture to a simmer for 3 minutes.
- Transfer the pumpkin sauce to a blender and puree until smooth. Return the sauce to the pot and add all of the spices. Stir to combine.
- Incorporate the pasta noodles and toss until they are coated with sauce.
- Serve topped with veggies such as sautéed spinach, mushrooms, and Swiss chard. You can also sprinkle vegan parmesan on top if desired!
how to serve 10-Minute Vegan Pumpkin Pasta
Serve the pasta warm, topped with your choice of sautéed vegetables or fresh herbs. You can also add a sprinkle of nuts or seeds for extra crunch. For a refreshing touch, a squeeze of lemon juice can brighten the flavors.
how to store 10-Minute Vegan Pumpkin Pasta
Store any leftovers in an airtight container in the refrigerator. It should last for about 3-4 days. When you’re ready to enjoy it again, simply reheat it in a pan over medium heat or in the microwave. You can add a little water or stock to loosen the sauce if it thickens up.
tips to make 10-Minute Vegan Pumpkin Pasta
- Make sure to reserve some pasta water before draining, as it helps to create a silky sauce.
- Feel free to adjust the spices to your liking. A pinch of chili flakes can add some heat if desired.
- You can use any type of pasta you like, whether it’s penne, spaghetti, or gluten-free options.
variation
This recipe is versatile! You can add different vegetables like zucchini or bell peppers to the sauce. You can also try using different kinds of plant-based milk instead of stock for a creamier texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast or steam fresh pumpkin and then blend it to make your own puree.
Is this dish gluten-free?
To make it gluten-free, simply use gluten-free pasta.
Can I freeze the pumpkin sauce?
Yes, you can freeze the pumpkin sauce. Store it in a freezer-safe container for up to 3 months. Just thaw and reheat when you’re ready to use it again.
10-Minute Vegan Pumpkin Pasta
Ingredients
Pasta and Base Ingredients
- 8 oz 8 oz or 2/3 box of pasta, cooked Any type of pasta can be used.
- 3 TBS 3 TBS oil For sautéing.
- 1/2 onion 1/2 onion, chopped Chopped onion.
- 3 cloves 3 garlic cloves, chopped Chopped garlic.
- 2 TBS 2 TBS flour For thickening the sauce.
- 1.5 cup 1 1/2 cup pumpkin puree Canned or homemade.
- 1/4 cup 1/4 cup cooking pasta water Reserve from when you drain the pasta.
- 1/4 cup 1/4 cup of stock/water Use stock or water as preferred.
Spices
- 1 teaspoon 1 teaspoon salt
- to taste 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 Pasta and Preparing the Sauce
- Heat oil in a large pan over medium heat and add the onion and garlic. Sauté until transparent and fragrant, about 5 minutes.
- Add flour to the pan and stir to combine. The flour should be clumpy around the onion and garlic. Cook for 30 seconds.
- Pour in the pasta water, stock/water, and pumpkin puree. Bring the mixture to a simmer for 3 minutes.
- Transfer the pumpkin sauce to a blender and puree until smooth. Return the sauce to the pot and add all of the spices. Stir to combine.
- Incorporate the pasta noodles and toss until they are coated with sauce.
Serving
- Serve the pasta warm, topped with your choice of sautéed vegetables or fresh herbs. You can also sprinkle vegan parmesan on top if desired!