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  • Payton Pinsky

Creamy Pumpkin Pasta | Fall Vegan Foods

I had some leftover pumpkin puree after making my Pumpkin Chili, and knew it would be perfect for making a creamy fall pasta sauce. The sauce itself only takes about 15 minutes to whip up, and I encourage you to top it on your pasta of choice. Make it an even healthier and heartier meal by adding in your favorite fall veggies like broccoli and brussels sprouts. Let's get cooking!

Ingredients: 8oz Pasta of Choice

1 14oz Can Pumpkin Puree

4 Garlic Cloves

2 Tbs Olive Oil

1 1/4 Cup Unsweetened Almond Milk

1 Tbs Cornstarch

Sprinkle Red Pepper Flakes

Salt and Pepper

Oregano, Dried

  1. Heat olive oil in a sauce pan over medium heat. Add your minced garlic and a sprinkle of red pepper flakes and sauté for about 2 minutes.

  2. Sprinkle in your cornstarch and whisk until it begins to thicken.

  3. Gradually mix in your almond milk and bring to a boil. Lower heat and simmer for about 2-3 minutes, until it thickens once again. Add in your pumpkin puree and mix until well combined.

  4. Toss in your favorite cooked pasta and any other veggies or toppings you would like. Enjoy!

Note: Makes about 4 servings. Can be refrigerated up to 5 days.

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