Creamy Vegan Pumpkin Pasta
This velvety vegan pasta stars pumpkin purée and coconut milk for a rich, subtly sweet base, while nutritional yeast lends a savory depth reminiscent of cheese. Garlic and sage infuse the sauce with aromatic warmth, balanced by a pinch of nutmeg and a whisper of heat from red pepper flakes. The result is a luscious, comforting bowl that’s as satisfying as it is vibrant, making it a seasonal standout for cozy weeknights or festive gatherings.
Ingredients
- Pasta (any type)300g
- Canned pumpkin puree1 cup
- Coconut milk1 cup
- Garlic cloves3, minced
- Olive oil2 tbsp
- Nutritional yeast1/4 cup
- Saltto taste
- Black pepperto taste
- Fresh sage leaves8, chopped
- Red pepper flakes1 tsp (optional)
Nutrition
Directions
- 1
Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 3
Stir in the pumpkin puree, coconut milk, nutritional yeast, salt, and black pepper. Let it simmer for about 5-7 minutes until heated through. Add the sage and red pepper flakes, and mix well.
- 4
Combine the cooked pasta with the creamy pumpkin sauce and toss until well coated. Serve warm, garnished with additional sage if desired.
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