This dreamy Pumpkin Pasta is a simple yet cravable fall dinner recipe. This recipe is all about the golden sauce – you can use any pasta variety you’d like! The sauce combines pumpkin, almonds, some simple flavor accents and some liquids to smooth things out. Rich and velvety with flavors of fall in every bite. And this creamy pasta dish is actually dairy-free and filled with healthy nutrients like vitamin A and fiber. Grab this recipe and make it tonight!..
Creamy Pumpkin Pasta
vegan, makes 2-3 servings
3/4 cup pumpkin puree (pure, unsweetened 100% pumpkin)
1/2 cup soy creamer (or soy milk for a lighter version) – plain flavor
1/2 cup vegetable broth
1/2 cup sliced almonds
1 tsp extra virgin olive oil
1 tsp salt (or to taste)
1 tsp roasted garlic
2 Tbsp nutritional yeast
1/4 tsp black pepper
a few dashes of cayenne (optional)
1-3 tsp maple syrup + 1/2 tsp cinnamon (optional for a sweeter cinnamon flavor accent)
Sage Shallot Blend: (note – this is optional – but a nice flavor accent)
1 Tbsp sage, chopped
1 shallot, chopped
1 tsp olive oil
1/2 pound of pasta – any variety
1. First saute your shallot and sage until caramelized and sage becomes crispy.
2. Add all the sauce ingredients – including the sage and shallot to a blender. Adjust accent ingredients as desired. Blend until creamy – the almonds may look like fine bits but generally be quite smooth. Simmer sauce on the stove until warm and bubbly.
3. Cook your pasta. Drain.
4. Toss pasta sauce with warm pasta.
Read more from Kathy on her blog, Healthy. Happy. Life.
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