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–+ servings
Creamy Vegan Pumpkin Pasta topped with a sprig of sage, served with a fork.
5 de 1 voto

Creamy Vegan Pumpkin Pasta

Vegan Creamy Pumpkin Pasta! This delightful dish combines the rich, earthy flavors of pumpkin with heavy cream, creating a mouthwatering pasta sauce that's both comforting and entirely plant-based. Whether you're a seasoned vegan or simply looking for a new pasta recipe, this Vegan Creamy Pumpkin Pasta will quickly become a favorite in your repertoire.
5 minutos
20 minutos
25 minutos
6 people
Calories: 475kcal

Ingredientes

  • 16 ounce Pasta, orecchiette or your favorite pasta. Gluten-free pasta for those with dietary restrictions
  • 2 Tablespoons Olive oil
  • 4 cloves Garlic thinly sliced
  • 1 teasppon Red chili flakes or 3 chile de arbol
  • 1 cup pumpkin puree canned pumpkin or pie pumpkin
  • 1 cup heavy cream
  • 1 cup pasta water
  • 1/4 teaspoon dried sage
  • 2 tsp salt
  • 1 tsp black pepper
  • Optional: Vegan parmesan cheese and fresh parsley for garnish

Elaboración paso a paso

Prep the Pasta and Ingredients

  • Boil Pasta: Boil a pot of water and cook the pasta according to package instructions. Don't forget to salt your pasta water heavily.
  • Prep Time: While the pasta is cooking, slice the garlic cloves.

Cook the Pumpkin Sauce

  • Start your pan: In a pan over medium heat, add olive oil. Fry your sage leaves if using. Don't let the oil get very hot; it may burn the sage leaves and the garlic as well.
  • Garlic and chile: Add the sliced garlic to the pan. Stir and cook until fragrant, about 30 seconds. Be careful not to burn the garlic; add the chili flakes or chile de arbol to release its flavors. It should take 20- 30 seconds. Again, be careful not to burn, the aromatics.
  • Add Pumpkin: Stir in the pumpkin puree.
  • Liquid Ingredients: Pour in the heavy cream and slowly mix with the puree. Add a good pinch of salt, freshly ground black pepper, and the dried sage.
  • Stir and Cook: Stir the mixture well and let it cook for about 2 minutes.
  • Add your pasta: With a slotted spoon, add your pasta to the sauce; if you are using long pasta, use kitchen thongs. Stir until the pasta is well-coated. If it is dry, start by adding half a cup of pasta water (the water where the pasta cooked).

Serve

  • Taste and Adjust: Check the taste and adjust the salt or other spices as needed.
  • Garnish: Top each dish with one or two fried sage leaves or sprinkle some vegan parmesan cheese and fresh parsley or your favorite fresh herbs before serving.

Notas

Storing:
  1. Allow it to Cool: Let the pasta cool down to room temperature before storing it to prevent condensation inside the storage container.
  2. Transfer to an Airtight Container: Place the leftover pasta and sauce in an airtight container. Make sure it's sealed well to prevent air from getting in, which can cause the pasta to dry out.
  3. Refrigerate: Store the container in the refrigerator. Your Vegan Creamy Pumpkin Pasta can typically be stored for up to 3-4 days.
Reheating:
  1. Microwave:
    • To reheat a single serving, transfer it to a microwave-safe bowl.
    • Cover the bowl with a microwave-safe lid or microwave-safe plastic wrap, leaving a small vent for steam to escape.
    • Heat on medium power (50-70%) for short intervals (30 seconds to 1 minute) until the pasta is heated through, stirring in between to ensure even heating.
  2. Stovetop:
    • For larger portions, you can reheat the pasta on the stovetop.
    • In a saucepan, add a splash of coconut milk or vegetable broth to the cold pasta to help restore the creamy texture.
    • Heat the pasta over medium-low heat, stirring frequently until it's warmed to your liking.
  3. Oven:
    • To reheat a larger batch, you can use an oven.
    • Preheat your oven to 350°F (175°C).
    • Transfer the pasta to an oven-safe dish, cover it with foil to prevent drying, and bake for about 15-20 minutes or until it's heated through.
  4. Additional Seasoning:
    • Taste the pasta after reheating and adjust the seasoning if needed. You might need to add a pinch of salt, pepper, or a touch of sage to refresh the flavors.
  5. Garnish: Before serving, garnish the reheated pasta with fresh herbs or a sprinkle of vegan Parmesan cheese to freshen up the presentation and flavor.
Remember that pasta tends to absorb liquids as it sits, so you might find the reheated pasta a bit thicker than when freshly made. Adding a small amount of coconut milk or vegetable broth while reheating can help restore the creaminess.

Nutrition

Serving: 1serving | Calories: 475kcal | Carbohydrates: 62g | Protein: 12g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 798mg | Potassium: 306mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6990IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
Plato: Main Course
Cocina: American
Diet: Vegan
Keyword: chile pasta, fall flavors, pumpkin
Author: Alejandra Graf
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