Hearty and warm meals are perfect this time of year. And who doesn’t love a creamy pasta for dinner? You’ll love my vegan creamy pumpkin pasta recipe now and through winter!
- 2 tablespoons vegan butter
- 1 cup diced red onion
- 1 garlic clove
- 3 cups pumpkin cubes (frozen is fine and you can also sub butternut squash if needed)
- 1 cup vegetable broth or vegan chicken bouillon broth
- 1 1/2 tablespoon diced fresh sage
- 1 1/2 tablespoon diced fresh thyme
- 1 cup plain non-dairy milk of choice
- salt to taste
- 2 lb. pasta of choice (gluten free if desired)
- In a large skillet add the butter and red onion. Saute until slightly soft, about 1-2 minutes.
- Next add in the garlic, saute for 30 seconds, stir and add the pumpkin, broth, sage, and thyme. Stir and cover. Cook until the pumpkin is fork tender, about 8-10 minutes.
- When the squash is tender, add the squash to a food processor or blender along with the milk and salt to taste. Puree until smooth. A hand blender also works really well!
- Bring a large pot of water to a boil. Add pasta, cook according to directions, (6-8 minutes) do not overcook.
- Drain pasta and add pumpkin sauce to the pasta, gently toss together and garnish with some minced sage leaves and thyme. Serve and enjoy!
