Vegan Pumpkin Pasta Sauce

You love roasted pumpkin and want to incorporate it into your pasta: I've got you! Here is the easiest roasted pumpkin pasta sauce, made fully vegan with simple ingredients. It tastes nutty, cheesy, pumpkiny and it's simply put the best ever vegan pasta.

Pumpkin is super healthy and you can get one any time of the year. This dish is filling, satisfying and tastes like an explosion of orange in your mouth. The sweetness of the pumpkin works so well with the nuttiness of the oat milk and nutritional yeast. Add a tad bit of cayenne pepper, cinnamon and nutmeg and this sauce is perfection. You can have it on your favourite pasta, or even as a dipping sauce. Seriously, we use it sometimes with bread, we love it that much.

What is pumpkin pasta sauce?

You will find many recipes that call for pumpkin puree from a can. Not us, not here. We love the taste of real pumpkin, that roasted delight fresh from the oven. That's why we encourage you to make a pumpkin pasta sauce with roasted pumpkin. Sure, the recipe takes a little longer to create, but it's better, healthier and a lot more delicious than any other. You have our word.

Pumpkin pasta sauce is essentially a sauce made with pumpkin flesh blended with oat milk, nutritional yeast and spices. The oat milk is there to thin the sauce and make it great for pasta. The nutritional yeast will give it that nutty, cheesy kick. We add cayenne pepper because every sweet vegetable tastes better with a touch of cayenne on it. We also add cinnamon and nutmeg not just because we're adventurous, but because combined with the pumpkin, they bring out celebratory flavours you will want to eat all the time.

So as you cans ee the pumpkin pasta sauce is super easy to make and takes just a few ingredients. It's awesome, so it's worth your while.

How to make pumpkin pasta sauce

Start by preheating the oven. The longest part is waiting for the pumpkin to roast to perfection. Slice your pumpkin, drizzle with olive oil, salt and pepper and some cayenne pepper and let it roast for about 30-40 minutes. Grab a cup of tea, eat a biscuit and just relax.

In the meantime, you can start making the pasta. We used some tiny shells because they look cute. You can use anything you like: spaghetti, linguine, large shells, anything. Cook them according to the pack instructions. They usually take up to 10 minutes. Don't forget to salt the pasta water properly. Drain your pasta and set it aside.

Is the pumpkin ready? Great, scoop the flesh and add it to a blender. Add the oat milk, nutritional yeast, cinnamon, nutmeg, some more cayenne pepper, salt and pepper and your garlic cloves. Blend until you get the perfect pasta sauce. Too thick? No worries, add a bit more oat milk, but only 2 tbsp at a time.

Taste this delight and see if it needs anything else. Basically, you can change the taste as follows:

• - more nutritional yeast will make it taste nuttier
• - more cayenne pepper will make it spicier
• - more cinnamon/nutmeg will give it a stronger sweeter aroma
• - more salt and pepper, you know what it does. But careful with the salt, add just a pinch at a time.

Now mix the pasta sauce with the pasta and place it in a beautiful tray or serving container. Top with vegan parmesan and fresh herbs. I used sage but also some chopped parsley. Serve it immediately and enjoy.

You can store it overnight, in the fridge, in an airtight container. But do eat it the following day or the pasta will become too soggy. Maybe take it to work as the perfect leftover lunch.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Vegan Pumpkin Pasta

0

No votes yet

• Prep Time: 10 mins
• Cook Time: 45 mins
• Total: 55 mins
• Serves 4 people

Categories: Dinner, Lunch Cusine: Italian, Mediterranean

Description

Our Pumpkin Pasta sauce recipe is made with roasted pumpkin for a fantastic flavour. It's easy to make, tastes fabulous and works with any pasta of your liking.

Ingredients

(USA / Metric)

• 1 small whole pumpkin (around 2.2 pounds / 1kg)
• 3 cloves of garlic
• 1 cup oat milk
• 2 tbsp nutritional yeast
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1 tsp cayenne pepper
• salt and pepper to taste
• 2.5 cups (250g) pasta shells
• 2 tbsp vegan parmesan
• 1/4 cup leaves, chopped fresh herbs
• 1 tbsp olive oil

Instructions

• 1. Preheat the oven to 180C/350F.
  2. Slice the pumpkin and place it on a baking tray. Drizzle with a little olive oil, salt, pepper and 1/2 tsp cayenne pepper. Roast for 35 minutes.
  3. In the meantime, cook the pasta shells according to pack instructions and when ready, drain and set aside.
  4. When the pumpkin is ready, scoop the flesh into a blender. Add the oat milk, nutritional yeast, garlic cloves, 1/2 tsp cayenne pepper, cinnamon, nutmeg and salt and pepper to taste. Blend until you get a pumpkin pasta sauce. If the sauce is too thick, add a little more oat milk, 2 tbsp at a time, until you reach the right consistency.
  5. Place the pasta shells in a tray. Add the vegan pumpkin sauce and mix well. Top up with vegan parmesan and with fresh herbs. Enjoy!

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 250
% Daily Value*
Total Fat 6 g			7%
	Saturated Fat 1 g		7%
	Trans Fat 0 g		1%
	Polyunsaturated Fat 1 g
	Monounsaturated Fat 3 g
Cholesterol 2 mg			1%
Sodium 635 mg			28%
Total Carbs 44 g			16%
	Dietary Fiber 6 g		21%
	Sugar 10 g		21%
Protein 9 g			18%
Vitamin A 82% Vitamin C 15% Calcium 7% Iron 15% Vitamin D 0% Magnesium 12% Potassium 15% Zinc 14% Phosphorus 26% Thiamin (B1) 59% Riboflavin (B2) 36% Niacin (B3) 24% Vitamin B6 19% Folic Acid (B9) 11% Vitamin B12 2% Vitamin E 18% Vitamin K 9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

Did you make this recipe?

Tag @yuzubakes on Instagram and hashtag it #yuzubakes