This vegan pasta is so good & so simple to make. Garlicky, buttery, with a bit of heat from the cayenne, and plenty of creamy pumpkin. Toasted walnuts, fried sage, and plant-based parmesan make the perfect toppings. I’m pretty stoked about this dish – let me know if you make it!
This pumpkin-based pasta sauce is a great go-to for Fall and Winter. Comfort food to the max!
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Easy Creamy Pumpkin Pasta
Rich and creamy vegan pumpkin sauce pasta. Garlicky, buttery, with a bit of heat from cayenne, and lots of creamy pumpkin.
Ingredients
- 1 package of spaghetti or your favorite pasta
Sauce:
- 1 cup pumpkin puree
- 2 tablespoon vegan butter
- 2 tablespoon vegan cream cheese
- 1 cup vegetable broth
- 2 tablespoon minced garlic
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon chili powder
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cayenne pepper optional
- ⅛ teaspoon black pepper
- 1 teaspoon salt
Toppings:
- ½ cup walnuts toasted and chopped
- Red pepper flakes to taste
- fried sage
- vegan parmesan to taste
Instructions
- Cook pasta as directed on package. While pasta cooks make the sauce.
- Heat butter in a saucepan over medium heat
- Briefly sautée minced garlic
- Add cream cheese and pumpkin puree into pan and mix well
- Reduce heat and add spices
- Add broth and mix well. Let simmer on low heat until heated through. If you would like to make sauce thinner, add more broth.
- Serve over pasta & top with chopped, toasted walnuts, red pepper flakes, a few fried sage flakes, and vegan parmesan.
Variations
- Spicy – you will get a subtle heat from the cayanne in this recipe. If you really want it spicy add in some red pepper flakes. If you don’t want it spicy, just leave out the cayanne.
- Fried Sage – fried sage really elevates this dish and adds an interesting taste and texture that I love. Simply heat up a neutral oil on the stove top and briefly fry fresh sage leaves in oil. Set leaves on paper towels to abosorb any extra oil. Sage should be crispy, but not brown.