Creamy Vegan Pumpkin Pasta
This Creamy Vegan Pumpkin Pasta is the ultimate fall comfort food with a creamy, rich savory sauce with a hint of pumpkin. This decadent sauce is made from veggies and you would never guess it!
Servings: 4
Calories: 472kcal
Equipment
- 2 medium or large pots
- 1 Blender
Ingredients
- 12 oz small noodles such as macaroni, rotini, etc
- 1.5 cups chopped russet or gold potatoes (~2 small-medium potatoes)
- 1/2 cup roughly chopped onion yellow or white
- 1/3 cup roughly chopped carrot (~1 large carrot)
- 1.5 cups water
- 1 cup pumpkin puree not pumpkin pie filling*
- 2 tbsp nutritional yeast
- 1 tbsp cornstarch
- 1 tbsp olive oil
- 1 tsp dijon mustard
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp pumpkin pie spice
- 1/4 tsp red pepper flakes add more to taste
Instructions
- Cook your veggies: Add your diced potato, onion, carrot to a medium size pot with the water. Boil to boil and then simmer, covered, for 8-10 minutes until all the veggies are very soft and fork tender.1.5 cups chopped russet or gold potatoes, 1/2 cup roughly chopped onion, 1/3 cup roughly chopped carrot, 1.5 cups water
- Cook your pasta: While your veggies are cooking, start to cook your pasta in another pot to package instructions until al dente. Tip: Salt your pasta water for extra flavor.12 oz small noodles
- Blend: Once veggies are cooked, add them AND the remaining water in the pot to a blender. Add in the pumpkin, cornstarch, dijon, salt, garlic powder, pumpkin pie spice, olive oil, and nutritional yeast. Blend on high until combined- don't overblend or the potatoes tend to make the mixture gummy! Tip: Taste the sauce - at this point add more salt, nutritional yeast, or red pepper flakes to your liking! I usually add ~1/2 tsp more salt.1 cup pumpkin puree, 1 tbsp cornstarch, 1 tbsp olive oil, 2 tbsp nutritional yeast, 1 tsp salt, 1/2 tsp garlic powder, 1/4 tsp pumpkin pie spice, 1/4 tsp red pepper flakes, 1 tsp dijon mustard
- Combine: Pour pumpkin sauce over cooked noodles and gently fold until combined. Tip: Your sauce should be pretty warm from the boiled veggies/water. If it's not hot enough to your liking, feel free to warm your dish over the stove for a few minutes.
- Serve: Serve your pumpkin pasta right away. Optional: add some freshly ground pepper, nutritional yeast, red pepper flakes, or fresh herbs (like parsley or sage) on top!
Notes
Use pumpkin puree, NOT pumpkin pie filling (this is sweetened with sugar and spices).
Substitutions:
- Pasta: Use gf pasta if needed
- Cornstarch: Can use tapioca flour instead.
- Pumpkin pie spice: 1/4 teaspoon cinnamon and a tiny pinch of ginger, cloves and nutmeg. OR you can just use cinnamon if you're short on spices
Nutrition
Calories: 472kcal | Carbohydrates: 91g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 624mg | Potassium: 838mg | Fiber: 8g | Sugar: 6g | Vitamin A: 11355IU | Vitamin C: 22mg | Calcium: 58mg | Iron: 3mg