🎃 Delicious Pumpkin Pasta Recipe | Easy Vegan Cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast is lower in calories and provides a cheesy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds add crunch and are often more affordable.

Add 2 tablespoons of extra virgin olive oil to a pan on medium heat.

Add 1 cup of Panko bread crumbs and 8 Sage leaves to the heated olive oil.

Toast the breadcrumbs in the pan, stirring until they are lightly golden brown. Season with salt and pepper, then set aside.

Bring a large pot of water to a boil, adding salt for cooking the pasta.

Add 500g of spaghetti to the boiling water and cook according to package instructions.

In a separate pan on medium heat, melt 1 to 2 tablespoons of vegan butter.

Add 1/4 cup of fresh Sage leaves to the melted butter and cook until fragrant, about 1-2 minutes. Remove the Sage leaves and set aside.

Add 4 cloves of minced garlic to the same pan and cook for about 30 seconds, adding more vegan butter or olive oil if needed.

Stir in 1 cup of pumpkin puree, 3/4 cup of vegan cream or coconut milk, and 3 tablespoons of tomato paste. Add hot chili flakes to taste.

Reserve some pasta water before draining the cooked spaghetti. Add the spaghetti to the pumpkin sauce along with a bit of the reserved pasta water and mix well.

Add 1/3 cup of vegan parmesan cheese and season with salt and pepper to taste. Mix until creamy.

Serve the pasta topped with 2 teaspoons of the toasted breadcrumb mixture for each plate.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens