Vegan Pumpkin Pasta: 10-Minute Creamy Magic
A quick and easy 10-minute creamy vegan pumpkin pasta recipe perfect for busy weeknights. This dairy-free dish offers cozy autumn flavors and a satisfying, wholesome meal.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
- 8 oz Pasta (any type, fettuccine or bow tie recommended)
- 3 TBS Oil (olive oil recommended)
- 1/2 Onion, chopped
- 3 cloves Garlic, chopped
- 2 TBS Flour (gluten-free flour works)
- 1 1/2 cups Pumpkin Puree
- 1/4 cup Cooking Pasta Water (reserved)
- 1 tsp Salt
- Pepper, to taste
- 1/4 tsp Nutmeg
- 1/4 tsp Cinnamon (optional)
- 1/2 tsp Dried Thyme
Instructions
- Heat oil in a large skillet over medium heat. Add onion and garlic, sautéing until translucent and fragrant (5-7 minutes).
- Sprinkle in flour, stirring for 30 seconds to form a roux.
- Gradually add pumpkin puree and reserved pasta water. Simmer gently for 3 minutes, stirring often.
- Blend the sauce until smooth and creamy using an immersion blender or regular blender.
- Return sauce to heat, season with salt, pepper, nutmeg, and thyme.
- Add cooked pasta to the skillet and toss until well coated and heated through (1-2 minutes).
- Serve immediately, garnished with dried thyme or nutritional yeast if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
- Freeze the sauce separately for up to 2 months.
- Adjust sauce consistency with reserved pasta water or vegetable broth if it becomes too thick.
- Feel free to add extra vegetables like spinach or mushrooms.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 0 mg
Find it online: https://quizsavor.com/vegan-pumpkin-pasta/