Vegan Pumpkin Pasta Sauce Recipes

CREAMY VEGAN PUMPKIN PASTA SAUCE

Creamy Vegan Pumpkin Pasta Sauce image

This savory vegan pumpkin pasta sauce is a fall-inspired cozy meal that you can make tonight for dinner in just 20 minutes! Fresh sage leaves, pumpkin puree, and a creamy coconut base give this pasta a decadent flavor that's sure to please everyone! Vegan, gluten-free, and oil-free.

Provided by Stacey Eckert

Categories Pasta

Time 20m

Number Of Ingredients 14

Ingredients

8 oz gluten-free bow tie noodles
1/2 cup vegetable broth or water ((to saute))
1 small red onion ( diced)
1/2 cup white wine ((I used pinot grigio))
4 medium garlic cloves (minced)
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2 tbsp nutritional yeast
1 tbsp fresh sage (roughly chopped )
Pinch of cayenne pepper ((add more to taste))
1/4 tsp himalayan pink sea salt ((add more to taste))
1/4 tsp black pepper
16 oz carton pumpkin puree
14 oz can full-fat coconut milk

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.

Nutrition Facts : Calories 493 kcal, Carbohydrate 60 g, Protein 12 g, Fat 23 g, SaturatedFat 19 g, Sodium 200 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 cup

VEGAN PUMPKIN PASTA SAUCE

Vegan Pumpkin Pasta Sauce image

If you're bored of the usual spaghetti and marinara, try making pumpkin pasta sauce. As a bonus, it's both vegetarian and vegan.

Provided by Jolinda Hackett

Categories Dinner Pasta Sauce

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

3 cloves garlic (minced)
1/2 large onion ( diced )
2 tablespoons olive oil
3/4 cup non-dairy milk
3/4 cups pumpkin puree
1 1/4 teaspoon dried sage
1/2 teaspoon salt, plus more for the water
Freshly ground black pepper (to taste)
Optional: 1/3 cup walnuts or pine nuts (finely chopped)

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.

Nutrition Facts : Calories 98 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 296 mg, Sugar 4 g, Fat 7 g, ServingSize 4 servings, UnsaturatedFat 0 g

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