Creamy Pumpkin Pasta (Vegan)
User Reviews
5
Creamy Pumpkin Pasta (Vegan)
Description
Creamy Pumpkin Pasta (Vegan) offers a unique sauce blending pumpkin puree with silken tofu, infused with fresh sage and seasoned with Italian herbs, cumin, and paprika. The tofu adds body and creaminess without dairy, while the spices lend warmth and depth. After gently simmering, the sauce is combined with properly cooked pasta, preferably al dente, to provide a balanced, smooth coating and texture contrast. Fresh parsley garnishes the dish, enhancing its color and freshness, and pepitas contribute an optional nutty crunch.
The roasting or sautéing of onion and garlic before blending creates a caramelized base for the sauce, supporting a savory backdrop against the naturally sweet pumpkin. Adjusting salt and seasoning after cooking ensures the flavors marry well and suit individual taste.
This pasta serves well as a vegan main course or a comforting seasonal meal. Cooking the pasta in vegetable stock can deepen the flavor. For best results, reserve some pasta water to adjust sauce consistency if needed. The dish is easy to customize, for example by adding roasted vegetables or a sprinkle of nutritional yeast if desired.
Notes suggest avoiding overcooking the pasta for ideal texture and adjusting seasonings after blending. Utilizing pepitas as garnish adds texture and visual appeal, rounding out the dish's character.
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion chopped
- 5 leaves sage minced, fresh
- 1 pumpkin puree 15 ounce can
- 16 ounce silken tofu package
- ½ cup vegetable broth
- 1 cup plant-based milk
- 1 teaspoon Italian seasoning
- ½ teaspoon cumin
- ½ teaspoon paprika
- salt to taste
- black pepper to taste
- 1 pound pasta
- parsley chopped for garnish, fresh
Instructions
- Over medium-high heat in a large pot, heat the olive oil. Then, add the onion and garlic. Cook until they start to brown. Then turn off the heat, add the sage, and cook for 20 seconds stirring constantly.
- Transfer the onion mixture to the cup of a blender. Add the tofu and pumpkin puree. Blend until completely smooth.
- Return the puree to the pot and add the vegetable broth, plant-based milk, Italian seasoning, cumin, paprika, salt, and pepper. Mix well and cook for 10 minutes on medium-low heat and cover with a lid. Add the juice of ½ lemon and mix well. Cover and cook for 5 more minutes. Taste and adjust salt levels and any other seasoning.
- While the sauce is cooking, cook the pasta according to package instructions. Strain the pasta and serve the pasta, and top with the creamy sauce.
- Top with roasted or raw pepitas and parsley.
Notes
- Cook pasta 1-2 minutes less than package instructions to ensure a firm al dente texture.
- Consider cooking pasta in vegetable stock instead of water to increase flavor depth.
- Taste and adjust seasonings after blending the sauce to suit your preference.
- Reserve some pasta cooking water to thin the sauce if it becomes too thick and helps the sauce cling to pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 610 kcal
% Daily Value*
| Calories | 610kcal | 31% |
| Carbohydrates | 101g | 34% |
| Protein | 22g | 44% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 229mg | 10% |
| Potassium | 753mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 16828IU | 337% |
| Vitamin C | 9mg | 10% |
| Calcium | 183mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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