DIY: Creamy Pumpkin Pasta, Vegan Style!

Trader Joe’s has launched all of their pumpkin flavored items, so now my grocery list has doubled in size with the pumpkin pastas, pumpkin ice cream, and even pumpkin tea! Who knew…


So on my quest for a delicious dinner, I found this amazing recipe that is a must! It is from the Washington Post and just slightly altered for a little bit more of a healthy meal.

I replaced the recipe’s low-fat milk with soy milk and feel free to toss some toasted, chopped walnuts on top!

Oh, and serve with some broccoli trees!


4 servings


8 to 10 ounces multigrain angel-hair or fettucine pasta
1 medium shallot
3 medium cloves garlic
2 sprigs sage leaves
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup vegetable broth
1/2 cup soy milk
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese or Daiya if you ‘d prefer



Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).

Meanwhile, mince the shallot and garlic; finely chop the sage.

Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, vegetable broth, spy milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened.

Season with salt and pepper to taste; keep warm on the lowest setting.

Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.


Now that is one tasty dinner when the air is getting a bit crisp outside!


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