Description
A comforting Vegan Pumpkin Pasta that combines creamy pumpkin with aromatic herbs and spices, perfect for fall gatherings.
Ingredients
Scale
- Your favorite pasta (spaghetti, penne, or gluten-free)
- 1 cup pumpkin puree (canned or homemade)
- 3 cloves fresh garlic, minced
- 2 tablespoons olive oil
- 1/4 cup nutritional yeast
- 1 teaspoon fresh thyme or sage
- Salt and pepper to taste
- 1/2 cup vegetable broth
- Optional: sun-dried tomatoes or coconut oil
Instructions
- Prepare Your Ingredients: Chop garlic, gather herbs, and measure out pumpkin puree.
- Cook the Pasta: Boil salted water and cook pasta until al dente, reserving about one cup of pasta water before draining.
- Sauté Garlic and Herbs: Heat olive oil in a skillet and sauté minced garlic and herbs until fragrant, about 1-2 minutes.
- Introduce the Pumpkin: Stir in pumpkin puree and mix well. Pour in vegetable broth, mixing until creamy. Season with salt and pepper.
- Combine Pasta and Sauce: Toss drained pasta with the pumpkin sauce, adding reserved pasta water as needed for desired consistency.
- Finish with Nutritional Yeast: Stir in nutritional yeast until the sauce becomes creamy and cheesy.
- Serve Warm: Plate the pasta, drizzle with olive oil, and garnish with herbs or walnuts.
Notes
Feel free to experiment with different herbs or add seasonal veggies like spinach for extra nutrition.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
Keywords: vegan, pumpkin, pasta, fall, healthy