vegan pumpkin pasta

This savory vegan pumpkin pasta is a fall-inspired cozy meal that you can make tonight for dinner in just 20 minutes! Fresh sage leaves, pumpkin puree, and a creamy coconut base give this pasta a decadent flavor that&#039;s sure to please everyone! Vegan, gluten-free, and oil-free.

Savory Vegan Pumpkin Pasta

oz gluten-free bow tie noodles

vegetable broth

red onion

white wine ((I used pinot grigio))

garlic

tsp ground cinnamon

nutmeg

yeast

sage (roughly chopped)

cayenne pepper ((more

tsp himalayan pink sea salt ((more to taste))

tsp black pepper

oz carton pumpkin puree

coconut milk

Saute

In a large pan, saute a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed. 

Boil

While the onions are sauteing, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.

Deglaze

Deglaze the pan with 1/2 cup of white wine (I used pinot grigio) and let it cook for a few minutes until most of it has cooked down.

Season

Add the minced garlic, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 2 tbsp nutritional yeast, 1 tbsp fresh sage, a pinch of cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper. Stir and let the flavors meld for 1 minute. 

Sauce

Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally. 

Drain

Drain the noodles and add them to the pan with the pumpkin pasta sauce. Toss to combine and garnish with roughly chopped fresh sage. 

Vegan Pumpkin Pasta with Spinach and Mushrooms is a delicious and healthy dinner ready in 30-minutes. Everyone will enjoy this flavorful pumpkin pasta sauce tossed with savory vegetables and whole grain noodles. 

Vegan Pumpkin Pasta with Spinach and Mushrooms

pumpkin

olive oil (divided)

thyme

rosemary

salt and black pepper (to taste)

mushrooms

spinach

235 ml vegetable broth

walnuts (to serve)

pumpkin oil (to serve (optional))

Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. The smaller you’ll chop them, the less time they will need in the oven to roast. You can also save time on chopping and just slice your pumpkin that will take you longer to roast, but will require less effort. Skip this step and the next one if you are using canned pumpkin puree.

Spread your pumpkin on a baking sheet and drizzle with a tablespoon of olive oil. Sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Add half of rosemary and thyme sprigs. Bake in the preheated oven for around 20-30 minutes (depending on how small you chopped them). It will be fork tender once it’s done.

Cook your pasta according to the instructions on the package until al dente. On your stovetop, heat the remaining tablespoon of olive oil in a large skillet. Sautée your chopped mushrooms for about 3 minutes over medium heat. Next, add the spinach and continue cooking until it’s softened. This usually takes about 4-5 minutes. Set it aside for just a moment.

Once the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic, the rest of rosemary, thyme and nutmeg and pulse until smooth. Slowly add in your vegetable broth, one ladle at a time, until you like the consistency of the pumpkin sauce. Your sauce should be thicker than regular pumpkin soup once it&#039;s done.

Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!

This Vegan Pumpkin Vodka Sauce is a cozy fall twist on the classic tomato &amp; cream sauce. Pumpkin puree and autumn spices in a creamy pink sauce! Gluten-Free Option.

Vegan Pumpkin Vodka Sauce

pasta

olive oil

shallots, diced

garlic,

sage leaves (or 1/2 teaspoon dried)

red pepper flakes (optional)

tsp nutmeg (optional)

tomato paste

(120 ml) vodka

pumpkin puree

salt

(355 ml) water

(63 g) raw cashews, soaked*

(25 g) vegan parmesan, finely grated

Cook the Pasta: 

bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Drain and set aside.

Aromatics: 

in the meantime, warm the olive oil in a large sauté pan over medium heat. Add the shallot and sauté for 3 minutes, then add the garlic, sage, rosemary, red pepper flakes, and nutmeg. Sauté for 1-2 minutes, then use a spatula to &#8220;mash&#8221; the tomato paste into the mixture. Sauté for 2 to 3 minutes, stirring occasionally, until the tomato paste has darkened in color.

Deglaze: 

deglaze the aromatics with vodka, using a wooden spoon to scrape any brown bits off of the bottom of the pan. Sauté for 2-3 minutes, then add in the pumpkin puree, salt, and water. Mix well, until a uniform sauce forms.

Simmer: 

bring the sauce to a simmer over high heat, then reduce to medium heat and cook for 15 minutes, stirring occasionally to prevent anything from sticking. You may need to gradually reduce the heat to medium low while simmering to prevent the sauce from splattering.

Blend: 

carefully transfer the vodka sauce to a high-speed blender with a loose-fitting lid and add in the cashews. Blend on high for 30 to 45 seconds, until a smooth sauce forms.

Combine: 

Return the sauce to the large sauté pan over low heat and add in the al dente pasta and parmesan. Stir until the dairy-free cheese has melted and the pasta is evenly coated in sauce. Season with additional salt or pepper to taste &#8211; if the sauce is too thick, you can loosen it up with some water as well.

Serve &amp; Store: 

serve warm, topped as desired. Leftovers will keep in the fridge for up to 4 days and are best reheated on the stovetop with a splash of water.

I made a half recipe with lentil pasta for some protein and this was so good!

Made this for dinner tonight and my husband &amp; I loved it! This is definitely a "you always need a bigger bowl than you think" recipe - I used our standard sauce pan and wish I had used our largest pan with sides that come up higher, because you do add a lot of liquid/puree to the pan. We used a splatter screen when simmering too. It was delicious &amp; cozy! We do not keep vodka in our home so I subbed veggie broth and found that worked for deglazing just fine. Definitely would make again!

https://content.jwplatform.com/videos/iJUtJ3vI.mp4

This Vegan Pumpkin Vodka Sauce is a cozy fall twist on the classic tomato & cream sauce. Pumpkin puree and autumn spices add hearty flavor. 

Pumpkin Vodka Sauce

This One Pot Pumpkin Pasta could not be easier! Cooking the Pasta with the Creamy Dairy-Free Sauce both saves time and adds flavor to this quick meal.

One Pot Pumpkin Pasta

oz Pasta, Gluten-Free

Low-Sodium Vegetable Broth

Pumpkin Puree (not Pumpkin Pie Mix)

Shallots, minced

Garlic, minced

tsp Nutmeg

Rosemary*

Fresh Sage*

tbsp Cashew Butter

tbsp Lemon

Salt and Black Pepper,

 First, add ¼ cup of Filtered Water (or 2 tsp Oil) to a large pot along with the Shallot, Garlic, Nutmeg, and fresh Herbs. Sauté over Medium Heat until the Shallot and Garlic are translucent.

Add the Pumpkin Puree and Cashew Butter to the pot and mix well. Once evenly incorporated, add the Pasta and Vegetable Broth; stir again and bring to a simmer over High Heat.

Once simmering, reduce the heat to Medium-Low and simmer for an additional 12-15 minutes, or until the Pasta has cooked completely and only a thick sauce remains in the pot. Stir the mixture every few minutes, to make sure nothing sticks to the bottom of the pot.

Finally, stir in the fresh Lemon juice and add Salt and Pepper to taste. Remove the fresh Herbs from the pot, if you did not chop them (see recipe notes). Divide the Pasta into bowls and serve warm. Leftovers will keep in the fridge for up to 5 days.

This is one of my absolute favorite dinners! I have been making this recipe during the autumn/winter months for a few years now, and it has never let me down. It's delicious with some roasted veggies, or sometimes I do canned green beans and bread and butter on the side, which reminds me of being a child and having "Hamburger Helper" for dinner haha. This recipe is so comforting and cozy, and also super easy to make!!! Thank you, Caitlin! :)

This easy pumpkin Alfredo pasta is rich, creamy, and perfect for a weeknight. Turn simple pantry ingredients into a restaurant-style meal!

Pumpkin Alfredo Pasta

pasta (such

vegan butter*

garlic (minced)

cream

fine sea salt

black pepper

sage

vegan Parmesan cheese

Prepare pasta as per instructions on the box in a large pot of well salted water until al dente. Drain pasta (reserving 1 cup of pasta water) and set aside until needed.

In a pan over medium heat, melt the vegan butter. Add in the minced garlic, stirring together until garlic is fragrant, about 2-3 minutes. You don't want the heat too high since you don't want the garlic to burn.

Begin to slowly pour the heavy cream, whisk slowly to combine with the butter and garlic. Add in your pumpkin and whisk thoroughly too until pumpkin is smoothly incorporated into the sauce.

Add in your sea salt, ground black pepper, sage/thyme and your nutmeg. Stir vigorously to combine.

Add in your reserved pasta water, stirring to combine. Then add in al dente pasta and the reserved pasta, tossing it together with the sauce until pasta is thoroughly coated with sauce. Turn heat off and allow the pasta to simmer in the sauce, stirring occasionally, for an extra 3-5 more minutes. Taste and extra add pasta water, sea salt and vegan Parmesan if needed. Feel free to stir in some more vegan heavy cream too.

Top 5 vegan pumpkin pasta recipes from across the web

The most viewed vegan pumpkin pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Savory Vegan Pumpkin Pasta

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Top 5 vegan pumpkin pasta recipes from across the web

The most viewed vegan pumpkin pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Vegan Pumpkin Pasta

Vegan Pumpkin Pasta with Spinach an...

Vegan Pumpkin Vodka Sauce

One Pot Pumpkin Pasta

Pumpkin Alfredo Pasta

The most viewed vegan pumpkin pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine