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Quick and easy Vegan Pumpkin Pasta

Sep 13, 2017 · 7 Comments

If you are looking for something healthy and vegan for fall, make sure you try this quick and easy Vegan Pumpkin Pasta!Quick and easy Vegan Pumpkin Pasta
You might have seen that I’ve set a September challenge for me. Only savory recipes. Well, I thought I’d start with something pumpkin since summer is almost over and I really really love pumpkin. Last year my mom made a pasta with pumpkin cubes and I really liked the flavor. She refined the dish with olive oil and salt and pepper.

Quick and easy Vegan Pumpkin Pasta


For this sauce, I was aiming for a more creamy sauce, without adding coconut milk or any milk. While blending the pumpkin, I quickly recognized that the pumpkin puree itself would already be really creamy. I only added vegetable broth, garlic, nutmeg and olive oil. Last, I added 2 tbsp nutritional yeast to give it this kind of „cheese“ flavor and finished off the sauce with 1 tbsp maple syrup. I have a thing for adding a sweet component to savory dishes as I feel it gives a sauce a good contrast to the „salty“ side.

Quick and easy Vegan Pumpkin Pasta

The thing that takes the longest to the recipe is to cook the pumpkin and make the puree. Everything else is literally just throwing everything in the blender! And if you are often in a hurry and are looking for something quick and healthy, this quick and easy Vegan Pumpkin Pasta could become your fall favorite.

If you want to pin this recipe on Pinterest, feel free to use this Collage picture:

Quick and easy Vegan Pumpkin Pasta

 

I hope you guys try this pasta sauce (even though it is a savory recipe of me)!  I would be very happy to see your own version on Social Media! Share it with me on my on Instagram @vanillacrunnch if you try it or leave a comment here!

XO


Quick and easy Vegan Pumpkin Pasta
 
Save Print
Prep time
10 mins
Cook time
10 mins
Total time
20 mins
 
Serves: 2
Ingredients
  • 1½ cup pumpkin puree
  • ¾ cup vegetable broth
  • 1 Tbsp olive oil
  • 2 Tbsp nutritional yeast
  • 1 Tbsp maple syrup
  • 1 garlic glove
  • ¼ Tsp nutmeg
  • ½ Tsp pepper
  • a pinch of fine sea salt
  • basil - for decoration
Instructions
  1. Cut your pumpkin into pieces and cook until soft
  2. In your blender, combine the pumpkin with the rest of the ingredients until you have a smooth sauce.
  3. Add more water, if you like it more liquid and less creamy.
  4. You can reheat the sauce in a small pan and combine with cooked pasta of your choice.
  5. Decorate with fresh basil and roasted sesame seeds
3.5.3228

 

Recipes, Savory low fat pasta sauce, pumpkin pasta sauce, Quick and easy Vegan Pumpkin Pasta, vegan pumpkin sauce

Reader Interactions

Comments

  1. superfitbabe says

    13. September 2017 at 16:52

    This recipe looks fabulous! I really have to try out this pasta sauce!

    Antworten
  2. Melissa | Bless this Mess says

    15. September 2017 at 2:31

    When I first saw this, I thought you were making the noodles out of pumpkin, which got me interested, but now I see it’s just the sauce – bonus! Even easier! This is so perfect for fall.

    Antworten
    • Lara says

      15. September 2017 at 2:34

      Thanks Melissa! I agree the name is slightly misleading.. I am glad you also like the sauce ????

      Antworten
  3. Denise says

    19. Oktober 2017 at 9:53

    Dear Lara, I was wondering if you used any particular sort of pumpkin to make the sauce? I mean, there are all kinds of pumpkin sorts, like Butternut, Hokkaido…what would you recommend, which one did you take? This will be my weekend treat..

    Antworten
    • Lara says

      19. Oktober 2017 at 11:16

      Great to hear! It was a butternut ????

      Antworten
  4. Julia Miller says

    28. Oktober 2021 at 3:04

    Can I just use canned pumpkin purée?

    Antworten
    • matty says

      17. November 2021 at 14:14

      sure 🙂

      Antworten

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