Vegan Pumpkin Pasta Sauce
This creamy and savory Vegan Pumpkin Pasta Sauce combines pumpkin puree with aromatic spices for a comforting fall-inspired meal that's easy to make.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Sauce
- 375 ml low sodium vegetable broth
- 480 g pumpkin puree Canned pumpkin puree can be used.
- 1/2 teaspoon dried sage
- 1/2 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 2 tablespoons arrowroot powder or all-purpose flour
- 120 ml soy milk or milk of choice
For the Pasta
- 450 g pasta of choice (e.g., fettuccine) Use gluten-free pasta for gluten-free option.
Instructions
Preparation
- In a medium saucepan, combine the vegetable broth, pumpkin puree, dried sage, garlic powder, chili powder, sea salt, cayenne pepper, ground ginger, and arrowroot powder.
- Bring this mixture to a simmer over medium-low heat for about 5-6 minutes, stirring often.
- After simmering, turn off the heat and stir in your choice of milk until it’s well incorporated. Set the sauce aside and keep it covered to keep warm.
Cooking the Pasta
- While the sauce is warming, bring a large pot of water to a boil. Add a generous amount of salt to the water, then cook your pasta according to the package instructions.
- Once cooked, drain the pasta and return it to the pot.
Final Assembly
- Immediately pour the pumpkin sauce over the hot pasta and mix well to ensure every noodle is coated and to prevent sticking.
- Serve your Vegan Pumpkin Pasta topped with a sprinkle of chili flakes and vegan Parmesan cheese, if desired.
Notes
For added creaminess, stir in a tablespoon of nutritional yeast with the milk. For stronger flavor, sauté diced onions or shallots before adding the other ingredients.