u003cstrongu003eCan I use fresh pumpkin instead of canned?u003c/strongu003e

I think making your own would be fine for this recipe. Homemade pumpkin tends to be u003cemu003eslightlyu003c/emu003e different in texture and taste, but it should work fine.

u003cstrongu003eCan I make this sauce ahead of time?u003c/strongu003e

You can make the sauce ahead and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop before combining with freshly cooked pasta.

u003cstrongu003eHow can I make the sauce thicker or thinner?u003c/strongu003e

If you prefer a thicker sauce, leave out the vegetable broth. For a thinner consistency, add more vegetable broth or milk until you reach your desired texture.

How can I make this gluten-free?

Just make sure you are using gluten-free pasta.

Vegan Creamy Pumpkin Pasta

Name: Vegan Creamy Pumpkin Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped ~260 grams; 3 cloves garlic, minced; 1 15-ounce can pumpkin puree; 1 14-ounce can of coconut milk or unsweetened oat milk; 1/4 cup vegetable broth; 2 tablespoons nutritional yeast; 1 teaspoon pumpkin spice; 1/2 teaspoon smoked paprika; 1/4 teaspoon ground nutmeg; 1 teaspoon salt; 1/4 teaspoon pepper; 1 pound of your favorite pasta (use gluten-free if needed); roasted and salted pumpkin seeds (aka pepitas) and fried sage for garnish

Description

This creamy vegan pumpkin pasta is rich, flavorful, easy to make, and perfect for fall or whenever you’re craving a comforting pasta dish. The combination of pumpkin and coconut milk creates a luscious sauce that clings beautifully to your favorite pasta, and it's all ready in 20 minutes.

Ingredients

Units Scale

1 tablespoon olive oil
1 onion, finely chopped ~260 grams
3 cloves garlic, minced
1 15-ounce can pumpkin puree
1 14-ounce can of coconut milk or unsweetened oat milk
1/4 cup vegetable broth
2 tablespoons nutritional yeast
1 teaspoon pumpkin spice
1/2 teaspoon smoked paprika
1/4 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
1 pound of your favorite pasta (use gluten-free if needed)
roasted and salted pumpkin seeds (aka pepitas) and fried sage for garnish

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Instructions

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 5-7 minutes, until it’s soft and translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Create the Pumpkin Sauce: Stir in the canned pumpkin puree, ensuring it’s well combined with the sautéed onions and garlic. Pour in the coconut milk and vegetable broth, stirring to combine. You can add more vegetable broth if you prefer a thinner sauce.
Season the Sauce: Add the nutritional yeast, smoked paprika, ground nutmeg, pumpkin spice, salt, and pepper. Stir well to incorporate all the flavors. Let the sauce simmer over low heat for about 10 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly.
Adjust the Flavor: Taste the sauce and adjust the seasoning as needed.
Combine with Pasta: While it simmers, cook your favorite pasta according to the package instructions. Drain and return the pasta to the pot. Pour the creamy pumpkin sauce over the pasta, tossing to coat evenly.
Serve: Serve the creamy pumpkin pasta immediately, garnished with fried sage, roasted and salted pumpkin seeds (pepitas), and/or red pepper flakes.

Notes

Make sure to get pumpkin puree, not pumpkin filling.

Salt the pasta water for the best flavor. One tablespoon per gallon is recommended.

To make fried sage for garnish, simply heat a little oil in a skillet, add the sage leaves, and cook for about 30 seconds on each side until crispy and vibrant green.

Nutritional information is only an estimate.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stove Top
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 409
Sugar: 5.6 g
Sodium: 542.1 mg
Fat: 5 g
Carbohydrates: 76.6 g
Protein: 14 g
Cholesterol: 0 mg