Creamy Vegan Pumpkin Pasta, made all in one pot in just 20 minutes. It's cozy and lusciously rich, as well as being quick, incredibly easy and so delicious!
PREP TIME: 5 minutesminutes
COOK TIME: 20 minutesminutes
TOTAL TIME: 25 minutesminutes
Servings: 4to 5 servings
Ingredients
1tablespoonolive oil, or saute with a little water for oil-free
1mediumonion, diced finely
4clovesgarlic, minced
1½ cups(352grams)pumpkin puree, NOT pumpkin pie filling
2tablespoonstomato paste, (tomato puree in the UK)
In a wide shallow pan heat the oil over medium heat then saute the onion until transluscent. Add the garlic and cook for 1 to 2 minutes more until turning a very light golden color.
Add the pumpkin puree, tomato paste, nutritional yeast, white wine vinegar, salt, pepper, Italian seasoning and sage. Stir together to get the tomato paste broken up and combined a bit, then gradually add the stock, working out any lumps as you go.
Pour in the milk and the dried pasta. Stir really well.
Leave uncovered and let it come to a boil then turn down just enough to keep it at a gentle simmer, stirring about every 5 minutes, until the pasta is tender and the sauce is thick. The time varies depending on the pasta you use but it should be around 15 to 20 minutes.
Just before serving add the optional vegan butter and stir well to combine. Serve immediately with plenty of vegan parmesan.
If for any reason you can't serve immediately and it thickens up a bit too much, add a little plant milk to thin and stir well.
NOTES
Prefer the texture of a super smooth pasta sauce with no onion/garlic bits? There's an easy fix... Once the onions and garlic have been sautéed, add them to a blender with a little of the stock and blend until smooth. Return to the pan and continue with the recipe.CHEF'S TIP - For a special occasion try replacing half a cup (120ml) of the stock with vodka or white wine. They work incredibly well in this recipe!STORING LEFTOVERS - Transfer to an airtight container and store in the fridge for up to 3 days. Warm gently in a microwave or in a pan on the stovetop adding a little plant milk or stock to thin as necessary.