Creamy Pumpkin Pasta
A rich and silky fall pasta made with pumpkin puree, garlic, herbs, and a splash of oat milk. Ready in about 25 minutes and feels like something from a restaurant, but completely allergy-friendly.
Ingredients
- 12 oz pasta (penne, rigatoni, or fettuccine work well)
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup unsweetened pumpkin puree
- 1 cup oat milk (or soy milk)
- 2 tbsp nutritional yeast
- 1 tbsp maple syrup
- 1/2 tsp salt (plus more to taste)
- 1/4 tsp ground nutmeg
- 1/2 tsp smoked paprika
- 1 tbsp fresh lemon juice
- Freshly cracked black pepper
- 2 tbsp chopped fresh parsley
Instructions
- 1Cook the pasta
Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1/2 cup of the pasta water before draining.
- 2Make the pumpkin sauce
While the pasta cooks, heat olive oil in a skillet over medium heat. Add garlic and saute for 30-60 seconds, just until fragrant. Stir in pumpkin puree, oat milk, nutritional yeast, maple syrup, salt, nutmeg, and smoked paprika. Whisk until smooth and creamy.
- 3Simmer and season
Simmer 3-5 minutes, stirring often, until slightly thickened. Stir in lemon juice and a few twists of black pepper.
- 4Toss and serve
Add the cooked pasta and toss to coat, adding reserved pasta water as needed for a silky texture. Serve immediately, topped with chopped parsley.
