Autumn Vegan Pumpkin Pasta

delicious fall pasta dish
Delicious fall pasta dish
Share it on your social network:
Or you can just copy and share this url

Ingredients

Adjust Servings:
1 lb Pasta of your choice
2 Shallots chopped
4 cloves Garlic minced
Olive oil extra virgin, for sauté
1 cup Pumpkin puree canned or homemade
½ cup Diced tomatoes canned
3-4 Basil large fresh leaves
½ tsp Black pepper
¼ tsp Salt or more to taste
1-2 handfuls Arugula
Black pepper lots of fresh cracked , to serve

Nutritional information

224
calories
9,8g
fat
23,9g
carbohydrates
5,2g
protein
0mg
cholesterol
176mg
sodium
Ingredients

Autumn Vegan Pumpkin Pasta

Share

This Autumn Pumpkin Pasta is one of my favorite fall vegan recipes. I love the smooth creaminess of the pumpkin sauce and I always add a couple of handfuls of arugula for freshness and peppery flavor. Delicious!

To make this, start by cooking pasta. As the pasta cooks, make the pumpkin sauce by sauteing shallots, garlic and diced tomatoes. Add this mixture to a blender along with pumpkin purée and basil leaves and season with salt and pepper. Blend until everything you have a creamy, smooth sauce. Mix the sauce with the pasta and add in 1-2 handfuls of arugula.  

To make Autumn Pumpkin Pasta, you will need the following ingredients:

Ingridiens for Autumn Vegan Pumpkin Pasta

Steps to make Autumn Vegan Pumpkin Pasta

1
Done
10

Cook pasta

Follow the package instructions to cook 1 pound of your favorite pasta. Once cooked, drain and return to the pot and drizzle with olive oil to stop the pasta from sticking.

2
Done
1

Heat oil

Heat 1 teaspoon of olive oil in a skillet over medium-high heat.

3
Done
10

Sauté shallot

Add 2 chopped shallots to the oil and sauté slowly for 10 minutes.

4
Done
2

Add garlic

Reduce the heat to medium and add 4 minced cloves of garlic. Continue to sauté until the garlic just starts to brown.

5
Done
5

Make sauce

Add ½ a cup of diced tomatoes and continue to cook for about five minutes to allow the flavors to mix.

6
Done
1

Blend

Add the tomato mixture to a blender along with 1 cup of pumpkin puree and 3 - 4 basil leaves. Season to taste with salt and pepper and blend on high until you have a creamy, smooth sauce.

7
Done
2

Combine pasta and sauce

Mix the pumpkin sauce with the pasta and toss until fully combined. Scatter 1-2 handfuls of arugula over the top for a nice peppery flavor.

8
Done

Serve

Serve immediately in individual pasta bowls with plenty of cracked black pepper on top.

Autumn Pumpkin Pasta is a perfect vegan fall dish! Try it soon and come back to leave a review with your thoughts!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Amazing pumpkin pasta!

Write your own review

You can optionally upload your own image along with a review

Pumpkin Pasta with Toasted Walnuts and Spinach Recipe-Creamy Pumpkin Pasta with Walnuts and Spinach-Pumpkin Spinach Creamy Pasta
previous
Pumpkin Pasta with Toasted Walnuts & Spinach
Baked Garlic Butter Chicken Recipe-How To Make Baked Garlic Butter Chicken-Delicious Baked Garlic Butter Chicken
next
Baked Garlic Butter Chicken
Add Your Comment