This vegan pumpkin pasta was a surprisingly successful experiment! I’ve seen similar recipes on a few blogs this fall, and thought that I would give it a try. A creamy and rich pasta sauce that’s totally dairy free and fortified with a vitamin-packed veggie – could this even be possible? I’m happy to report that the dish was really yummy! The pumpkin is hearty and a touch sweet, while a béchamel made with whole wheat flour, coconut oil, and almond milk is just as smooth and creamy as its richer, traditional counterpart. Possibly best of all, this dish is easy to throw together in the time it takes to boil pasta. So give it a try – maybe this dish will be your new favorite weeknight dinner for this chilly season!
Creamy Vegan Pumpkin Pasta
Makes 4 servings
- 1/2 pound dried pasta, any kind
- 2 tablespoons coconut oil
- 2 tablespoons whole wheat flour
- 1 cup unsweetened plain almond milk
- 1 cup pumpkin puree
- 2 tablespoons nutritional yeast
- salt and freshly ground black pepper
- chopped fresh sage, for serving
- Cook pasta according to package directions.
- Meanwhile, in a medium pot over medium heat, melt coconut oil. Add flour and whisk for about one minute.
- Slowly pour in almond milk while whisking constantly. Cook, whisking frequently, until liquid starts to thicken, about 2-3 minutes.
- Stir in pumpkin puree, nutritional yeast, and about one half teaspoon each salt and pepper. Let simmer, stirring regularly, until pasta is finished cooking.
- Toss sauce with cooked pasta. Taste, and add more salt if necessary. Serve, topped with chopped fresh sage.
- I used the Trader Joe’s brown rice and quinoa pasta, just to check it out. It was surprisingly yummy! I didn’t notice the lack of gluten at all, and definitely recommend it.
- Nutritional yeast is full of B vitamins and a great source of protein. It adds a nice (and totally vegan) cheesy flavor to this dish.