Done in 30 minutes, it’s a great easy weeknight meal. Recipes Creamy Vegan Pumpkin Pasta (oil-free) Hi friends! Use fresh sage if possible because it really adds a lot of flavor to this pumpkin pasta recipe.

To make the pasta sauce I added some cashew nut puree to the pumpkin and cooked them in olive oil with some parsley, garlic and shallots. We’re talking creamy without cashews, nondairy milk, or any processed ingredients! Update: we’re still looking for a house, have an appointment tomorrow, and fingers crossed it works out. Vegan Pumpkin Pasta Sauce with Coconut Milk: The Inspiration. I roasted pumpkin in the oven (which caramelized the sugars in it) and then pureed it. However, I tasted the pumpkin and coconut milk together and thought it could make for a delicious savoury sauce. After adding lots of maple syrup and a few other ingredients I ended up with a tasty pie. If you can't use fresh sage leaves, dried sage will work too. This creamy vegan pumpkin pasta with roasted mushrooms, garlic, and herbs is fall on a plate and total cold-weather comfort food. Creamy vegan pumpkin pasta is here just in time for the holidays! A delicious recipe for all the vegan friends and family members this fall. The first time I mixed pumpkin and coconut milk together I wanted to make a vegan pumpkin pie. Use noodles that will catch the sauce in its ridges, like bow tie, orecchiette, cavatappi, or shells. Roughly, 1 tbsp of fresh sage = 1 tsp of dried sage. If you’ve been on the hunt for an amazing plant-based pasta recipe that is truly mouth-watering, stop right here! ; Make sure to use pumpkin puree, not pumpkin pie filling.They're not the same. This post may contain affiliate links, meaning if you click through and make a purchase, I may earn a small commission, at no additional cost to you. Made with pumpkin, cashews, cauliflower and spices, this is simple yet amazingly healthy and delicious. Toes too.