Vegan Pumpkin Pasta Sauce
User Reviews
5
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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
Description
The sauce is prepared by simmering pumpkin puree with vegetable broth, dried sage, garlic powder, chili powder, cayenne pepper, ground ginger, and salt. Arrowroot powder is added to thicken the mixture while simmering gently, stirring frequently. Once thickened, soy milk or another plant-based milk is stirred in off the heat to enhance creaminess and body. This sauce is poured over cooked pasta, often fettuccine, and mixed right away to prevent sticking.
The flavor is characterized by the natural sweetness and earthiness of pumpkin combined with aromatic herbs and spices delivering a mild warmth and a subtle kick from cayenne. The sauce is velvety in texture without dairy and can be customized with additional toppings such as chili flakes or vegan Parmesan.
This sauce pairs well with wheat or gluten-free pastas and can be suitable for a variety of dietary preferences. It works as a comforting meal component for autumn or when pumpkin-flavored dishes are desired.
For best results, salt the pasta water well. Leftover pasta and sauce should be stored separately to avoid the pasta absorbing excess sauce and becoming soggy. Adjust seasoning or omit cayenne for milder flavor. Alternative milk options like unsweetened cashew, almond, or light coconut milk can be used depending on dietary needs or preferences.
Ingredients
- 1.5 cups vegetable broth low sodium
- 2 cups pumpkin puree
- ½ teaspoon sage dried
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon salt 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 I like fettuccine, of choice
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 pasta water generously to enhance the taste and texture of the pasta.
- This sauce suits wheat pasta, zoodles, brown rice, chickpea, or lentil pasta; cook wheat pasta al dente for best results.
- Store leftover pasta and sauce separately to prevent pasta from absorbing too much sauce.
- To reduce heat, omit the cayenne pepper when preparing for sensitive palates.
- For soy-free options, substitute soy milk with unsweetened cashew, almond, or light coconut milk.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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