Vegan Pumpkin Pasta Sauce Recipes

CREAMY VEGAN PUMPKIN PASTA SAUCE

Steps:

• In a large pan, saute a small diced red onion in 2-3 tbsp of low-sodium vegetable broth over medium heat, until translucent and all the liquid has been absorbed.
• While the onions are sauteing, boil water in a separate pot and cook the noodles. The noodles should be done cooking around the same time that the sauce is done cooking.
• Deglaze the pan with 1/2 cup of white wine (I used pinot grigio) and let it cook for a few minutes until most of it has cooked down.
• Add the minced garlic, 1/4 tsp ground cinnamon, 1/8 tsp ground nutmeg, 2 tbsp nutritional yeast, 1 tbsp fresh sage, a pinch of cayenne pepper, 1/4 tsp salt, and 1/4 tsp black pepper. Stir and let the flavors meld for 1 minute.
• Add the canned coconut milk and pumpkin puree to the pan and stir to combine. Reduce the heat to medium-low and let the sauce heat up for about 5 minutes, stirring occasionally.
• Drain the noodles and add them to the pan with the pumpkin sauce. Toss to combine and garnish with roughly chopped fresh sage.

VEGAN PUMPKIN PASTA SAUCE

Steps:

• Gather the ingredients.
• In a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes.
• Add sage and heat for another minute.
• Reduce heat to low, and add soy milk and pumpkin. Stir gently to combine ingredients.
• Allow mixture to simmer until flavors are well-combined, about 8 to 10 minutes. Add salt, pepper, and walnuts or pine nuts if using, stirring to combine, and then remove from heat.
• Sprinkle top of the pasta with breadcrumbs or a vegan Parmesan cheese substitute.
• Serve over cooked pasta and enjoy.