Vegan Pumpkin Pasta Sauce
User Reviews
5.0
138 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6 servings
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Calories
325 kcal
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Course
Main Course
Vegan Pumpkin Pasta Sauce
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Delicious vegan pumpkin pasta sauce is perfect for a super quick and easy weeknight meal using simple ingredients to deliver a whole lotta yum!
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Ingredients
- 1.5 cups low sodium vegetable broth
- 2 cups pumpkin puree
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground ginger
- 2 tablespoons arrowroot powder or all-purpose flour
- ½ cup soy milk or milk of choice
- 450 grams Pasta of Choice I like fettuccine
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Instructions
- Combine the vegetable broth, pumpkin puree, all the seasoning, and the arrowroot powder in a medium saucepan. Simmer over medium-low heat for 5-6 minutes, stirring often. Then turn off the heat and stir in the milk. Set aside and keep it covered.
- Meanwhile, bring a large pot of generously salted water to boil, and cook your pasta according to package directions. Drain and return to the pot. Then pour the sauce over the pasta and mix immediately so the pasta doesn't stick together. You may reserve some of the sauce to garnish each plate or mix it all in.
- Serve garnished with chili flakes and vegan Parmesan cheese if desired.
Notes
- Salt your water. Add enough salt to the boiling water for the best texture and flavour. Here's a handy guide to help you salt your water perfectly each time.
- The sauce is great with wheat pasta, zoodles, brown rice, chickpea or lentil pasta. Cook wheat pasta 'al dente' for best texture. (Al dente means the pasta is still firm once cooked, giving optimal texture in every bite.)
- To make this gluten-free, use your favourite gluten-free pasta and cook according to package directions for 'al dente' pasta.
- Store leftover pasta and sauce separately or the pasta will absorb all the extra sauce.
- If you're cooking for picky eaters skip the cayenne pepper.
- If you can't have soy (but can have nuts) use unsweetened cashew or almond milk. Or try canned coconut milk for a richer sauce. Use light for less fat.
Nutrition Information
Show Details
Calories
325cal
(16%)
Carbohydrates
65g
(22%)
Protein
12g
(24%)
Fat
2g
(3%)
Sodium
263mg
(11%)
Potassium
373mg
(11%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
12950IU
(259%)
Vitamin C
4.9mg
(5%)
Calcium
71mg
(7%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325cal | 16% |
| Carbohydrates | 65g | 22% |
| Protein | 12g | 24% |
| Fat | 2g | 3% |
| Sodium | 263mg | 11% |
| Potassium | 373mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 12950IU | 259% |
| Vitamin C | 4.9mg | 5% |
| Calcium | 71mg | 7% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
138 reviews
Excellent
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