11/25/2025
Wondering what to do with those leftover pumpkins? Here's a fantastic creamy vegan pumpkin pasta recipe that can help us savor the start of November and the colder months ahead!
**Ingredients:**
- 8 oz (about 2 cups) of your favorite pasta (such as penne or fettuccine)
- 1 cup canned pumpkin puree
- 1/2 cup unsweetened almond milk (or any plant-based milk)
- 1 tbsp hing
- 1/2 teaspoon dried sage
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast (optional, for a cheesy flavor)
- Fresh parsley, for garnish
**Instructions:**
1. Cook the Pasta:
- Boil a large pot of water, add a pinch of salt, and cook the pasta according to the package instructions. Drain and set aside.
2. Prepare the Sauce:
- In a large skillet, heat the olive oil over medium heat.
- Add the hing and sauté for 2-3 minutes
3. Add Pumpkin and other Spices:
- Stir in the canned pumpkin puree, dried sage, nutmeg, salt, and pepper. Cook for another 2-3 minutes, allowing the flavors to meld.
4. Thin the Sauce:
- Pour in the almond milk and stir well. Allow the mixture to simmer for about 5-7 minutes, or until the sauce thickens to your desired consistency. If it gets too thick, you can add a bit more almond milk.
5. Incorporate Nutritional Yeast (Optional):
- If you want a cheesy flavor, you can add nutritional yeast to the sauce at this point. Stir it in and let it melt into the sauce.
6. Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the pumpkin sauce. Toss everything together until the pasta is coated evenly.
7. Garnish and Serve:
- Serve your vegan pumpkin pasta hot, garnished with fresh parsley and a sprinkle of extra nutmeg if desired.
Enjoy your creamy and delicious Vegan Pumpkin Pasta!
