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:
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.
Heat 1 teaspoon of olive oil in a skillet over medium-high heat.
Add 2 chopped shallots to the oil and sauté slowly for 10 minutes.
Reduce the heat to medium and add 4 minced cloves of garlic. Continue to sauté until the garlic just starts to brown.
Add ½ a cup of diced tomatoes and continue to cook for about five minutes to allow the flavors to mix.
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.
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.
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!
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