Best Vegan Pumpkin Pasta
User Reviews
5.0
9 reviews
Excellent
-
Servings
4
-
Calories
377 kcal
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Course
Main Course
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Cuisine
American
Best Vegan Pumpkin Pasta
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This creamy vegan Pumpkin Pasta is so easy and perfect for fall especially on busy weeknights. Pick your favorite pasta, toss it with my dairy-free pumpkin sage sauce and you have a healthy and satisfying autumn meal ready in minutes.
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Ingredients
- 8 oz pasta I used bow ties. You can use gluten-free pasta
- ¼ c pine nuts
- 2 tablespoon olive oil
- ½ medium onion chopped
- 3 cloves garlic finely minced
- 1 tablespoon fresh sage
- 1 ½ c pumpkin puree I used canned pumpkin, make sure it's not pumpkin pie filling
- ½ c vegetable broth
- ½ c plant-based milk
- 1 teaspoon salt
- ¼ teaspoon pepper
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Instructions
Cook your pasta
- Bring a medium pot of water to a boil, add ½ teaspoon salt and add pasta. Cook pasta for 7-10 minutes or until it's fully cooked.
Toast the pine nuts
- You can either do it in a dry skillet or in a baking dish. Preheat the oven to 350 F. Place pine nuts in a baking dish and toast them for 7-10 minutes until slightly golden brown. Remove from the oven and set aside.
Make the pumpkin pasta sauce
- Heat olive oil in a large pan and over medium heat. Add onion and sauté stirring occasionally for 7-10 minutes until the onion is translucent. Add garlic and sauté for 30 more seconds.
Add the rest of the ingredients
- Reduce the heat to low and add fresh sage, vegetable broth, canned pumpkin purée and plant-based milk. Simmer the pasta sauce for 7 minutes. Add the remaining ½ teaspoon of salt, pepper and remove sauce from the heat.
Add pasta to the pumpkin sauce
- Drain cooked pasta and add it into the pumpkin sage sauce. Toss to combine.
- Arrange pumpkin pasta among the bowls, sprinkle with the toasted pine nuts and serve.
Notes
- Non-dairy milk. I like to use neutral flavored milk, like almond milk or oat milk. Coconut milk has a rich flavor. However, you can use it too. I would suggest mixing it with other plant milk. That way the sauce will be rich and creamy without a coconut flavor. I also suggest buying plant milk that doesn't have any additional ingredients like oils or sugar. See my Vegan Grocery List for specific recommendations.
- Sage. If you don't have fresh sage, you can use dried sage or dried thyme. I would use about ⅓ teaspoon of dried herbs.
- Pasta Cooking water. When you drain your pasta, save some of the pasta cooking water. You can use it for thinning out the pumpkin sage sauce.
- Seasoning. Also, make sure to season the sauce really well. You don't want it to be too sweet, that's why start with the proposed amount of salt and then add more as per your liking.
- Serving. To boost the nutrients in this vegan pasta recipe, you can sprinkle already cooked pasta with some nutritional yeast. It's a wonderful alternative to "cheese" and also a great source of B vitamins.
- Storage. You can easily store leftovers of this delicious pumpkin pasta. Firstly, allow your pumpkin pasta to cool completely before you plan to store it. Once it is cooled, transfer it to an airtight container. Pasta tossed in a dairy-free pumpkin sauce will keep for about one to two days in the refrigerator.
- Reheating. When it comes to reheating, it is best to do it on the stovetop. Take a saucepan or a large skillet, and heat your pasta over medium heat. To prevent it from drying out, you can add a few tablespoons of plant milk, such as almond or oat milk. These milks have a neutral flavor which won't interfere with the savory taste of your pumpkin sauce. Remember to stir the pasta occasionally to make sure that it heats evenly.
- Freezing. If you've made a big batch of pumpkin sauce and you're wondering if it can be frozen, the answer is yes! This sauce freezes well. Simply distribute the sauce among freezer-friendly bags and store it in the freezer. It should keep for about two to three months.
- Thawing. When you're ready to serve, thaw the sauce in the refrigerator overnight. Then, simmer the sauce in a small or medium pot over medium heat. If needed, add a bit of plant milk to reach the desired creamy consistency. Stir in freshly cooked pasta, and your meal is ready!
- However, it is important to note that pasta itself, especially when cooked, doesn't freeze as well as the sauce. It tends to become mushy when thawed and reheated.
Nutrition Information
Show Details
Calories
377kcal
(19%)
Carbohydrates
54g
(18%)
Protein
10g
(20%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
7g
Sodium
749mg
(31%)
Potassium
403mg
(12%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
14365IU
(287%)
Vitamin C
6mg
(7%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Calories | 377kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 749mg | 31% |
| Potassium | 403mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 14365IU | 287% |
| Vitamin C | 6mg | 7% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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