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–+ servings
Vegan Pumpkin Pasta

Creamy Vegan Pumpkin Pasta Ready in Just 10 Minutes

This Vegan Pumpkin Pasta is a creamy, quick, and comforting dish perfect for busy evenings.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Gluten-free pasta works as a fantastic alternative.
For the Sauce
  • 2 tbsp Oil Olive or avocado oil for sautéing.
  • 1 Onion Chopped; scallions can be used for a low-FODMAP option.
  • 3 cloves Garlic Minced; fresh garlic enhances flavor.
  • 2 tbsp Flour All-purpose or gluten-free flour.
  • 1 cup Pumpkin Puree Use canned or homemade.
  • 1 cup Vegetable Stock Can use water as alternative.
  • 1 cup Pasta Water Reserved from cooking pasta.
  • to taste Salt Season generously to taste.
  • to taste Pepper Freshly ground.
For the Spice Mix
  • 1/4 tsp Nutmeg Warm spice.
  • 1/4 tsp Cinnamon Warm spice.
  • 1 tsp Dried Thyme Optional.

Equipment

  • Large pot
  • Large pan
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. Prepare the Pasta by boiling salted water and cooking the pasta according to package instructions.
  2. Sauté the Aromatics in olive or avocado oil, adding chopped onion and minced garlic for 5-7 minutes.
  3. Create the Roux by adding flour and stirring for about 30 seconds.
  4. Add Pumpkin and Liquids, combining reserved pasta water, vegetable stock, and pumpkin puree.
  5. Blend for Smoothness using an immersion blender or countertop blender.
  6. Season the Sauce with nutmeg, cinnamon, salt, and pepper, warming for 2 minutes.
  7. Combine Pasta with the Sauce, tossing gently to coat evenly.
  8. Serve and Enjoy, optionally topping with sautéed veggies or vegan parmesan.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 8gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 400mgPotassium: 500mgFiber: 6gSugar: 3gVitamin A: 3000IUVitamin C: 12mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze the sauce separately for up to 3 months.

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