Vegan Pumpkin Cream Sauce. Cook pasta in salted, boiling water for 12-15 … Creamy vegan pumpkin pasta… the perfect fall recipe. Cut pumpkin into quarter inch piece, toss in olive oil and place on a baking tray. Garnished with fresh green onions and a splash of lime. Add more pasta water if required.-Heat a saucepan over medium to low heat, put the pumpkin alfredo sauce into a saucepan, add the mushroom, and tagliatelle. This post may contain affiliate links. Ingredients and substitutions for pumpkin pasta sauce: Pumpkin Puree – you can use a can of pumpkin puree or make your own from a whole pumpkin.Make sure to use pumpkin puree, not pumpkin pie filling. For me, anything warm and cozy goes, which means this creamy pumpkin pasta recipe perfectly fits the bill. I tossed the sauce with whole wheat linguini. Add the onion mixture to a blender or food processor and add in the remaining ingredients: pumpkin, milk, and salt and pepper. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you. Blend until it turns to the smooth creamy sauce. Here’s how to make a creamy pumpkin pasta sauce – incredibly easy and delicious! Lower the heat to low and simmer for 5 minutes. Almond Milk: Almond milk will add a creamy nutty flavor to this recipe. This creamy vegan coconut-pumpkin curry sauce is the perfect combination of spiced, savory and sweet. Also rub one head of garlic with olive oil and add to the tray. Season with salt and pepper. Step 2 – Making the Whole Wheat Pasta with Pumpkin Sauce. This Vegan Pumpkin Recipe screams fall! 7. This pasta with chicken, chickpeas and a tomato pumpkin coconut milk sauce is the perfect recipe for that. Simple & healthy Ingredients. Pour over cooked pasta and serve, enjoy! Pasta Options If you have a nut allergy you can substitute it with soy, coconut or oats milk. Add pumpkin puree, nutmeg, salt and pepper and cook for 10-15 minutes, stirring occasionally. Cook for another 2 minutes until coconut milk thickens, stirring constantly. Serve this vegan pumpkin pasta with a big green salad topped with a nice handful of nuts and you should be good to go nutrition-wise for dinner. Are you ready for one of the most flavorful autumn recipes with pumpkin? Add your cooked pasta into the sauce, garnish with sage and you are ready to EAT! Let simmer on low for about 15 minutes, until the sauce thickens and the spices infuse. -While waiting for the pasta to cook, put the roasted pumpkin flesh, coconut sauce, and 100 ml of pasta water into an electric blender. Once hot, add in the onion, garlic, and sage and sautee for 5 minutes. Remove from heat and stir in shredded kale. Once it’s boiling, reduce the heat and simmer until the sauce is thick and creamy. Coconut Milk – I like to use a can of full-fat coconut milk for the creamiest sauce. Using an immersion blender*, blend pasta until smooth. What are your favorite meals to make in the fall? Add the pasta and cook it al dente. You can use low fat or 1 1/2 cups of any plain plant-based milk that you wish. I did have to use coconut milk instead of cream to keep it lactose free but the seasonings were great! The sauce contains a nice serving of fat from the coconut milk – and like I said above don’t be scared of good fats our brain needs fat! Pumpkin puree and coconut milk lend luxurious creaminess while keeping it completely plant-based. 6. Pour sauce over pasta and serve. Heat the oil in a medium skillet over medium heat. The creamy sauce is made with coconut milk, pumpkin purée, onion, mushrooms, garlic, and fresh sage. Note †“ reserve some pasta … heat the oil in a preheated oven at 400 degrees 25... But the seasonings were great pumpkin pie spice and salt and pepper and cook for minutes! 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