Vegan Pumpkin Pasta Sauce Recipe
This creamy vegan pumpkin pasta sauce combines the richness of pumpkin purée with a touch of tomato paste and dairy-free milk, creating a deliciously comforting dish. Ideal for a cozy dinner, this recipe features optional spinach and toasted walnuts for added texture and nutrition. Perfect for a plant-based diet, this sauce is a simple yet flavorful option.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Ingredients
Scale
- 250-300g pasta (long or short)
- 1 tablespoon olive oil
- 1 clove fresh garlic, minced
- 1 tablespoon tomato paste
- ½ cup pumpkin purée
- 1 tablespoon dairy-free milk
- ½ cup vegetable broth
- Pinch of salt, pepper, and nutmeg
- Sprinkle of (vegan) parmesan or nutritional yeast
- Optional: 1 cup spinach, handful of toasted walnuts (chopped)
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a pan, heat olive oil over medium heat. Sauté garlic until fragrant.
- Stir in tomato paste, cooking for a minute to deepen the flavor.
- Add pumpkin purée, dairy-free milk, and vegetable broth. Mix well.
- Season with salt, pepper, and nutmeg. Simmer for 5-7 minutes until thickened.
- If using, stir in spinach until wilted.
- Toss the cooked pasta with the sauce.
- Top with (vegan) parmesan or nutritional yeast and toasted walnuts if desired.
- Serve hot and enjoy!
Notes
- Adjust the consistency of the sauce by adding more vegetable broth or dairy-free milk.
- The optional spinach adds a boost of greens, while toasted walnuts provide a satisfying crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 250-300
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Find it online: https://elianarecipes.com/vegan-pumpkin-pasta-sauce-recipe/