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If you are looking for something healthy and vegan for fall, make sure you try this 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.
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.
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:
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
- 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
- Cut your pumpkin into pieces and cook until soft
- In your blender, combine the pumpkin with the rest of the ingredients until you have a smooth sauce.
- Add more water, if you like it more liquid and less creamy.
- You can reheat the sauce in a small pan and combine with cooked pasta of your choice.
- Decorate with fresh basil and roasted sesame seeds
Great to hear! It was a butternut ????
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..
Thanks Melissa! I agree the name is slightly misleading.. I am glad you also like the sauce ????
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.
This recipe looks fabulous! I really have to try out this pasta sauce!