This vegan pumpkin pasta is creamy and delicious! There is no cream or milk in this recipe, yet the pumpkin pasta sauce is impossibly creamy.
Ingredients
227 gm
Brown rice pasta
(sub for veggie pasta)
3 tbsp
Extra virgin olive oil
1/2 medium
White onion
(chopped)
3 clove(s)
Garlic
(chopped)
2 tbsp
Oat Fiber
1 1/2 cup
Pumpkin purée, canned
1/4 cup
Water
(cooking pasta; (reserved from when you drain the pasta))
1/4 cup
Bone broth, Organic
1 tsp
Salt
1 tsp
Black pepper
1/4 tsp
Nutmeg, ground
1/4 tsp
Cinnamon
1/2 tsp
Thyme, dried
1/2 cup
Yoso Plain Unsweetened Coconut Yogurt
Instructions
Heat oil in a large pan over medium heat and add the onion and garlic and saute until transparent and fragrant, around 5 minutes.
Add flour to the pan and stir to combine. The flour should be clumpy around the onion and garlic. Cook for 30 seconds and pour in pasta water, stock/water, and pumpkin puree. Bring mixture to a simmer for 3 minutes.
Transfer pumpkin sauce to a blender and puree until smooth. Return the sauce to the pot and add in all of the spices and stir to combine. Incorporate the pasta noodles and toss until they are coated with sauce.
Serve topped with veggies such as sauteed spinach, mushrooms, and swiss chard. Top with vegan parmesan if desired!
