Creamy Pumpkin Pasta

Pasta night just got a creamy pumpkin upgrade!

Our Creamy Pumpkin Pasta is a delightful dance of flavors that’s easy to whip up at home. It’s like a velvety hug for your taste buds, with a dreamy and creamy pumpkin sauce that’ll have you coming back for seconds. Get ready to twirl your fork into happiness!

Here’s What You’ll Need

Ingredients:

1 cup almond milk

1 (2-3 lb) sugar or pie pumpkin (or sub 2 cups (450 g) canned pumpkin puree*)

2 cloves garlic*

2 tbsp arrowroot starch

1 tsp Himalayan salt

2 tbsp chopped thyme

4-5 tbsp nutritional yeast

4 tbsp vegan parmesan cheese

1/4 tsp pumpkin pie spice

1/4 tsp red pepper flake or cayenne pepper (optional)

10 ounces gluten-free pasta

DIRECTIONS:

  1. Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper. 
  2. Bake pumpkins for 45-50 minutes or until a fork easily pierces the skin. In the last 20 minutes of roasting, add the two cloves of garlic still until slightly brown and softened. 
  3. Remove pan from the oven and let the pumpkin cool. Peel garlic cloves and set aside.
  4. Start boiling water and cooking pasta at this time. Once pasta is cooked, drain and set aside.
  5. For the sauce, add pumpkin puree to a high-speed blender with peeled roasted garlic, arrowroot starch, almond milk, salt, thyme, nutritional yeast, vegan parmesan cheese, pumpkin pie spice, and red pepper flake (optional) 
  6. Blend on high until creamy and smooth. Taste and adjust flavor as needed.
  7. To heat/thicken the sauce, pour into a rimmed skillet and heat over medium-low heat, whisking frequently until the sauce is hot and slightly thickened – 3-5 minutes.
  8. To serve, add cooked pasta to the sauce and toss to combine.

 

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