Vegan Pumpkin Pasta
Ingredients
The pasta
-
8
ounces
dry spaghetti
-
½ to 1
cup
reserved pasta water
The sauce
-
3
tablespoons
olive oil
-
2
tablespoons
all-purpose flour
-
2
tablespoons
nutritional yeast
-
2
cups
non-dairy milk
-
½
cup
canned pureed pumpkin
-
½
teaspoon
salt
-
½
teaspoon
dry ground sage
-
¼
teaspoon
garlic powder
-
¼
teaspoon
black pepper
-
⅛
teaspoon
ground ginger
-
pinch
nutmeg
Instructions
- Cook spaghetti according to package instructions and reserve the pasta water after draining.
- Heat olive oil in a large pan over medium heat, then add flour and nutritional yeast, cooking until golden.
- Slowly whisk in the non-dairy milk to prevent clumping.
- Add pumpkin and ½ cup of reserved pasta water, whisking to combine.
- Stir in salt, sage, garlic powder, black pepper, ginger, and nutmeg.
- Bring to a rapid simmer, then reduce to a low simmer until the sauce thickens.
- Stir in the cooked spaghetti and adjust the sauce consistency with additional pasta water if needed.
Nutrition Facts (estimated)
Servings
4 servings
Calories
395
Total fat
14g
Total carbohydrates
53g
Total protein
13g
Sodium
356mg
Cholesterol
0mg
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