Add the minced garlic and cook for 1 minute. This vegan pumpkin pasta sauce is the most flavorful, creamy, slightly cheesy, gift that you can make in under 30 minutes. Prior to draining the pasta, reserve about 2 cups of the starchy pasta. No heavy cream or butter and yet it is totally luxurious and addictive. Warm the olive oil in a large skillet over medium heat. Try my recipe.You could use only ¾ tsp. Vegan Creamy Pumpkin Pasta - The Vegan Momma Pumpkin spice really adds the Fall touch to this pasta. Creamy Vegan Pumpkin Veggie Pasta - Wholesomely Hannah It's no secret I love everything pumpkin, and when fall hits I'm ready to enjoy ALL the vegan pumpkin recipes! Bring a pot of water to a boil and boil the cauliflower and cashews for about 10 minutes, until soft. You can make this more mac and cheese like simply by changin. Creamy Pumpkin Pasta with Fried Sage (Vegan + Gluten-free ... Even with gluten-free varieties like brown rice or chickpea pasta, this creamy sauce is amazing! Boil pasta per package instructions. This creamy vegan pasta is blended with sugar pie pumpkin (can substitute with butternut squash) sage, onion, tomatoes, and basil. Warm some oil in a large pan over medium heat. Mix it all up and simmer for 5-10 minutes until it thickens up. Heat a large, deep nonstick skillet over medium heat. Make sure to reserve 1 cup of pasta water before straining. Heat olive oil or melt butter in a large Dutch oven over medium-high heat. Turn down the heat to low-medium and keep simmering for 2 minutes. The vegan ingredients that make this recipe shine 9 Ingredient Creamy Vegan Pumpkin Pasta Recipe One-Pot Vegan Pumpkin Alfredo - Rainbow Plant Life Creamy Pumpkin Pasta. Kind of like a pumpkin mac and cheese. Add flour and cook 1-2 minutes. Cook another few minutes, then serve. It's like my favourite thing to do other than watch marathons of Modern Family and my new fav. Cook for a few minutes to let the sauce thicken. Once the garlic starts to brown, add the chopped sage and thyme. I kept my portions vegan and didn't top them with any cheese. Add the pumpkin, coconut milk and almond meal. Allow the onions to brown a little but continue to constantly stir. Healthy Pumpkin Pasta Sauce {Vegan, Paleo} - Shuangy's ... Allow mixture to simmer until flavors are well-combined, about 8 to 10 minutes. Adapted from this recipe. Slice your pumpkin or squash into wedges, rub with a bit of olive oil and roast at 400 F / 200 C for 30 to 40 minutes or until tender. So obviously, I've been eating for the time I was gone. Stir well. 4.84 from 6 votes Print Recipe Pin Recipe Prep Time 15 mins Cook Time 25 mins Step 2. Creamy Pumpkin Pasta Bake, which is cheesy and delicious! Simmer uncovered until slightly thickened, about 5 minutes. Total Time: 45 mins. The recipe is vegan, simple and healthy. Instructions. This is a very simple, easy, vegan, creamy pumpkin pasta. Cover the baking sheet with tin foil and bake until the pumpkin is very tender, about 45 minutes. The comforting pumpkin sauce is easy to make in one pan, is ready in less than 30 minutes, and pairs well with your favorite pasta noodles. In addition, your taste buds will be buzzing bite after bite! To begin, prepare the pasta according to the package. The creamy vegan garlic pumpkin sauce comes together quickly in your blender while the pasta cooks. In a skillet, melt coconut oil. Blend the pumpkin cream sauce: Meanwhile, as the pasta boils, make the pumpkin cream sauce. In a large skillet, melt the vegan butter over medium-high heat. Let cook for about 5 minutes to let the flavors blend together. This is the perfect recipe to make when you are feeling like celebrating fall. Stir in cinnamon, nutmeg, red pepper flakes, and ground ginger, allowing them to toast for approximately 30 seconds. Add pumpkin and heavy cream. Instructions. 2. Bring a large pot of water to boil and cook pasta according to package instructions. This vegan pasta will taste as good as a non-vegan one only if you use the best ingredients. Add coconut milk slowly, constantly stirring to avoid any clumping. You can do many things with this sauce, like use it as a pizza sauce, use it as a dip, drizzle it over a burrito bowl or toss it with pasta. Garnish with fresh or crispy fried sage leaves and serve right away. Be sure to reserve the water. Remove the sage leaves and set aside, leaving the remaining oil in the pan. This creamy pumpkin pasta sauce is dairy free, oil free, and only takes 30 minutes! This is the BEST Vegan Pumpkin Alfredo Sauce Recipe - It's incredibly creamy, healthy, delicious, dairy-free, and perfect to serve with Fettuccine pasta or to use as a cheese sauce for sandwiches, casseroles or more dishes! 1 can pumpkin puree ½ teaspoon balsamic vinegar 2 Tablespoons nutritional yeast Pasta of choice (gluten-free if needed) Instructions Place coconut milk upside down in freezer while making the rest of the meal. Video: How to Make Vegan Pumpkin Pasta Ingredients Crispy roasted and served with a creamy Pumpkin Pasta Sauce, it makes the perfect dinner or lunch. Add the remaining broth and pumpkin puree. Add the cooked pasta to the pan and coat with the sauce using tongs. Roast for 18-20 minutes, or until the mushrooms are golden. Combine with coconut milk, all the seasonings, nutritional yeast, water/broth, salt and pepper. Simmer for about 3 minutes, then add nutmeg, stir and simmer about 2 more minutes. Instructions. Start by heating the oil in a pan and add the red onion to this. The ultimate fall Pumpkin recipe for an easy and delicious healthy dinner! Cut the onion into quarters and peel the garlic cloves. Add the vegetable stock and pumpkin to the pan and whisk to combine. (The wider the skillet, the better). Turn heat down to low, and allow mixture to simmer for 30-40 minutes. And this pasta is mostly made with pantry staples so you have a quick and easy meal you can make with ingredients you probably already have on hand. Instructions. Creamy Pumpkin & Sage Pasta (Vegan) Makes about 2 cups of sauce. Creamy Pumpkin Mac & Cheese (Vegan) Ingredients (2-3 servings): 2 cups uncooked macaroni or other pasta 2 tbsp olive oil 2 tbsp flour 1 cup unsweetened non-dairy milk (I used cashew milk) 1 cup of canned pumpkin/pumpkin puree 1/4 cup nutritional yeast 1/4 tsp paprika 1 tsp garlic powder 1 tsp onion powder 1/2 tsp salt Mix well. Cook pasta in a large pot of water. Once it's shimmering, add the onion, bell pepper and ¼ teaspoon of the salt. This vegan jumbo pumpkin ravioli taste incredibly delicious and are made super easy and quick! Once the pasta is done cooking, add vegan butter to a pan and heat over medium heat. Instructions. Cook for few minutes, stirring to combine. No heavy cream or butter and yet it is totally luxurious and addictive. Creamy Vegan Pumpkin Bucatini This Creamy Vegan Pumpkin Bucatini is filled with cherry tomatoes, spinach and garlic. Organic Vegan Shells & Creamy Sauce. Saute 3 to 5 minutes until the onions are tender. Add the shells & stir to prevent sticking. I garnished mine with a little fresh sage. When choosing the cashew butter, make sure it has a relatively mild taste to avoid overpowering the pumpkin flavor. Remove from the heat and leave to cool slightly. Pumpkin puree gives the sauce a very creamy and rich taste. Cook, stirring often, until the onions and pepper are very tender, 6 to 8 minutes. Add salt and pepper and mix in. Stir well and cook over medium heat for about 5 minutes until the sauce is completely warmed through. Turn the pumpkin cut-side down and use a fork to pierce a handful of holes in the skin. according to package instructions. Drain, return to pot and set aside. If using the optional vegan butter, add along with the pasta. Stir in the spinach and remaining 1/2 cup of almond milk. Add pumpkin puree and cashew milk and stir. This pumpkin lentil pasta is full of fall flavors and is ready in under 45 minutes! Cook pasta to al dente and reserve ¼ cup of the starchy pasta water before draining. This easy-to-make pasta casserole is a great vegan weeknight dinner with wholesome ingredients. Transfer the pasta to a large baking dish and cover with shredded cheese. The addition of coconut milk and cayenne in my pumpkin pasta recipe really makes it special. Saute until lightly golden and soft. Fold in the pumpkin puree, vegetable broth, and coconut milk. The ultimate comfort food for cozy fall weeknight dinners that can be made gluten-free & nut-free too! You might want to add a bit of pasta water to smooth out the sauce . Simmer 1 minute. There is no cream or milk in this recipe, yet the pumpkin pasta sauce is impossibly creamy. cinnamon and ¼ tsp. Then, you pour it overtop your favorite noodle and dinner is done! Stir in broth a little bit at a time until smooth. Add the garlic, oregano, tarragon, and cinnamon. Cook pasta and reserve 1 cup of pasta water. This vegan fettuccine with creamy pumpkin sauce is a family favorite dish flavored with fresh herbs and topped with pumpkin seeds for crunch and color. There's nothing like a creamy homemade pasta dinner, especially on a chilly fall or winter night. Bring a large pot of water to boil and cook pasta according to package instructions. How to make creamy vegan pumpkin pasta Though it sounds (and tastes!) Pour the pumpkin sauce over the pasta and stir until fully coated. Creamy, comforting, & high-protein, the perfect vegan and GF dish! Cook pasta according to package. Add onion and saute for about 2 minutes. Cut up the butternut pumpkin/squash into large chunks. Heat a sauté pan on medium heat and add in avocado oil and sage leaves. Add salt, pepper, and walnuts or pine nuts if using, stirring to combine, and then remove from heat. « Ultra Creamy Vegan Butternut Squash Soup It's the perfect hearty and healthy autumn dinner! The creamy vegan garlic pumpkin sauce comes together quickly in your blender while the pasta cooks. No need to peel if it's an orange pumpkin. Set aside. Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add 2 tablespoons of olive oil to the pan and the garlic and onion. A dairy-free take on pumpkin Alfredo that is luscious, full of flavor and the perfect fall comfort food. Place the mushrooms, garlic, herbs, balsamic vinegar, olive oil, salt, and pepper onto a large pan and mix until the mushrooms are coated. Once the spaghetti is cooked, use a colander to drain and (if using a grain-free version) rinse the pasta. Slowly pour in the wine and let evaporate. Make the creamy pumpkin pasta sauce: once the pasta is cooked and strained (reserving the 1/2 cup water), reduce the heat on the sauce to medium and add in the pumpkin puree, vegan cream cheese, dairy free milk, pasta water, nutmeg, allspice, and ground ginger. To make this you will need: •2tbsp olive oil •2 red onions •4 garlic cloves •1/2 red chili pepper •1/2tsp nutmeg •1tsp oregano •1tsp ginger powder •1/2tsp pepper •1/2tsp salt •400gr pumpkin puree •100ml vegan milk (I used soy milk) •300gr pasta of choice. Make cashew cream in a blender with cashews, almond milk, nutritional yeast, and spices. This creamy vegan pumpkin pasta is the perfect savory fall meal. 1. Then, you pour it overtop your favorite noodle and dinner is done! Instructions. In a small stovetop pot, combine the coconut milk, pumpkin puree, avocado oil, salt, pepper, cinnamon, coriander, and sage. Add coconut milk, coconut yogurt, pumpkin puree, nutritional yeast, cayenne, lemon juice, maple syrup, salt and pepper. The garlic cooked in olive oil, adds the perfect touch! One week into fall, and I am well stocked on pumpkin puree over here! Cook to al dente according to package directions, 10-11 minutes. You can also sprinkle some pepita parm or other nut based parm. It allows you to make the creamiest pumpkin pasta sauce without adding cream. Add the remaining sauce ingredients, including pumpkin puree, coconut milk, onion powder, salt and pepper. Blend until completely smooth and creamy. Vegan Pumpkin Cream Sauce. This one-pot pumpkin pasta is like a fall hug in a bowl, with warming flavors of pumpkin and nutmeg and woodsy herbs like rosemary and sage. In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender. Drain and set aside. Mix well. For an indulgent pasta dish that happens to be vegan, look no further than this quick, easy recipe. Add pumpkin purée and coconut milk to the pan and . Add the garlic and fry for 1 min more. In a large, deep skillet, heat the olive oil over medium heat. If you are in a hurry you can prepare this Creamy Vegan Pumpkin Pasta quicker by using canned pumpkin puree. Cook the pasta: Bring a large pot of salted water to a boil. Ingredients: 1 tablespoon coconut oil 1/2 a yellow onion, chopped (about 3/4 cup) 3 cloves garlic, minced 1 cup pumpkin puree 2 sprigs fresh sage leaves 1 cup unsweetened almond milk 1/4 cup nutritional yeast Add the apple, sage, cinnamon, and nutmeg to the skillet and stir to combine. Drain the pasta, reserving 1 cup of the cooking liquid. Cook for 3-5 minutes or until translucent. In a small skillet, add oil and heat at medium. This pasta is lightened up by using pumpkin puree and hummus for the creamy sauce. * While pasta is cooking, heat olive oil in large saucepan. In a medium pot, heat the Mazola® Corn Oil over medium-high heat. Super delicious Creamy Vegan Pumpkin Pasta recipe! Use 100% pumpkin puree. Heat the olive oil in a large skillet over medium heat. Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Bring a pot of salted water to a boil and cook 4 oz. Add the garlic, sage, and rosemary, and cook for a minute more. Add the drained cooked pasta and stir to combine. Go for a disco pumpkin which is uniformly orange throughout, and mildly sweet. Make pasta and set aside. Instructions. Prep Time: 15 mins. Season with salt and bring the mixture to a simmer. Mince the garlic, chop the onion and add to a pan with the olive oil. Boil pasta until cooked, then drain and add to pasta sauce. Once hot add the onion, and reduce to medium. Step 3. It's perfect for serving to friends but also. Toss with tongs until well coated. Turn off the heat and add ½ cup of the pumpkin seed "cheese" to the pasta. Creamy Pumpkin Pasta | Vegan + Gluten-Free - YouTube This creamy pumpkin pasta is vegan and gluten-free and hardly takes any time at all to whip up. Stir in the fresh herbs. Continue to cook, stirring occasionally, for 10 to 15 minutes, until the sauce has thickened. Add the garlic and cook for 2 minutes. Make pasta (as much as needed). Season . The recipe is meat-free, vegetarian, dairy-free, plant-based, oil-free, and can be made gluten-free. The creamy sauce is so rich in flavor that it goes perfectly with everything, such as whole wheat fusilli, penne, linguini, spaghetti. First up, the pumpkin that you use must be ripe and sweet. Pasta Options Add tomato sauce, pumpkin purée, dairy-free milk and veggie bullion cube to the pan whisking together ingredients. Add sage, thyme and flour and continue cooking for 2 minutes, stirring constantly. Cook Time: 30 mins. Add the pumpkin puree, vegetable broth, and salt and cook while stirring until a slightly thickened sauce forms, about 4 minutes. Saute over low heat. Stir to combine. Add garlic, continuing to saute for another minute. Let the sauce simmer for around 5-10 minutes. Stir gently to combine ingredients. Blend until completely smooth! Either heat up leftover pumpkin cheese sauce in the same pot, then add in pasta and toss to coat. Make the topping. Once the garlic starts to brown, add the chopped sage and thyme. Reduce heat to low, and add soy milk and pumpkin. Bring a large pot of salted water to a boil. Saute for a few minutes. Drain the pasta, but do not rinse. Stir the drained pasta in to the sauce. Contains wheat ingredients. Use to garnish the pasta generously. 1/2 teaspoon cayenne pepper, to taste. Add the bay leaf, fresh sage and wine to the pan and reduce by half, approximately 2 minutes. Creamy Pumpkin Sage Soup Source: Creamy Pumpkin Sage Soup This soup is so savory, creamy, flavorful, smooth, just literally everything you could imagine in a soup to warm you up. Course Main Course Cuisine Italian Keyword pasta Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Servings 4 Ingredients It also saves you from soaking cashews for hours and turns pumpkin puree into a vegan cashew sauce within minutes. Place onto a lined baking tray and bake for 40 minutes until golden. Once brown, turn heat to medium low. Add breadcrumbs or coarsely chopped nuts and cook until golden and toasted. Creamy pumpkin pasta is ready. Stir in the canned pumpkin, coconut milk, paprika and salt. This creamy and healthy Pumpkin Pasta Sauce is made with cashew cream, pumpkin puree, sage and garlic. Add in pumpkin puree and the pasta water (start with ½ cup). Remove from heat. Add in the pumpkin puree and spices and mix to combine. Add the cauliflower, cashews, cooking water, pumpkin puree, nutritional yeast, salt, pepper, and garlic into a high speed blender like a Vitamix. I've got another fantastic pumpkin recipe for fall! A creamy vegan pumpkin pasta made with a creamy coconut milk sauce, loads of pumpkin purée, sage, rosemary, and thyme. This vegan pumpkin pasta is creamy and delicious! Add the thyme, cook another minute. Add garlic, pumpkin puree, tomato paste. While stirring, cook until fragrant, about 1 minute. 2. I have shared the recipe to make pumpkin puree at home in Air fryer or after boiling. Ingredients Scale 10 -12 oz pasta of choice* 2 tablespoons vegan butter, or oil 1 medium-large yellow onion, diced In a large pan over medium heat, add olive oil, chopped onion and minced garlic. I tossed the sauce with whole wheat linguini. Add sage and heat for another minute. Creamy Vegan Pumpkin Pasta Amount Per Serving Calories 350 Calories from Fat 123 % Daily Value* Fat 13.7g21% Saturated Fat 2.6g13% Sodium 431mg18% Potassium 405mg12% Fiber 2.9g12% Sugar 4.9g5% Protein 12.6g25% Calcium 43mg4% Iron 4.1mg23% * Percent Daily Values are based on a 2000 calorie diet. This is the creamiest pumpkin Alfredo pasta ever—you would never even know it's vegan! Continue stirring and bring the mixture to a gentle simmer. Method. Meanwhile, saute the garlic in olive oil over medium heat for 2 minutes. Plus, it's packed with protein and fiber! It looked so good I knew I had to try and come up with a vegan and gluten free version of her pumpkin pasta recipe. Puree and the pasta is cooking, heat the olive oil over medium heat and leave cool. A high-speed blender, creamy pumpkin pasta, vegan processor, or Vitamix® topped with fresh basil makes this the perfect hearty healthy! 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