Vegan Pumpkin Pasta
Ingredients:
12 oz pasta (penne, fettuccine, or any pasta you like)
1 tbsp olive oi
3–4 cloves garlic, minced
1 small yellow onion, finely chopped
1 cup canned pumpkin purée (not pumpkin pie filling)
1 cup full-fat coconut milk or unsweetened non-dairy milk
2 tbsp nutritional yeast (for a cheesy flavr)
1 tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp ground nutmeg
¼ tsp smoked paprika (optional)
1–2 tsp lemon juice or apple cider vinegar (to balance flavors)
Optional add-ins:
Fresh sage or thyme
Vegan parmesan or toasted breadcrumbs for topping
Spinach or kale for extra greens
Instructions:
Cook the pasta
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of the pasta water before draining.
Sauté aromatics
In a large skillet or saucepan, heat olive oil over medium heat. Add onions and cook until translucent (about 5 minutes). Add garlic and cook for another 1 minute.
Make the sauce
Stir in the pumpkin purée, coconut milk (or other non-dairy milk), nutritional yeast, salt, pepper, nutmeg, and smoked paprika. Simmer for 3–5 minutes, stirring occasionally, until smooth and heated through.
Balance the flavors
Stir in lemon juice or vinegar to brighten the flavor. Taste and adjust seasoning as needed.
Combine pasta and sauce
Add the cooked pasta to the sauce. Toss to coat. Add a bit of the reserved pasta water if the sauce is too thick.
Serve
Top with vegan parmesan, fresh herbs, or sautéed greens if you like.
Tips:
Want more protein? Add cooked lentils or crumbled tempeh.
Want it spicy? Add chili flakes or a splash of hot sauce.
No coconut milk? Cashew cream or oat milk also work well for a creamy texture.