Print

Creamy Vegan Pumpkin Pasta

Creamy Vegan Pumpkin Pasta
Print Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Creamy Vegan Pumpkin Pasta is a comforting, halal-friendly fall dish featuring the earthy sweetness of pumpkin, aromatic sage, and garlic. It's a quick, plant-based meal that's both nourishing and delicious, perfect for busy weeknights and enjoyed by the whole family.

Ingredients

Scale

16 oz Halal Certified Pasta
15 oz Pumpkin Puree
1 cup Full-Fat Coconut Milk
4 cloves Garlic
1 tsp Tamari
2 tbsp Fresh Sage
3 tbsp Nutritional Yeast
1 tbsp Lemon Juice
2 tbsp Olive Oil
To taste Salt and Pepper

Instructions

  1. Boil the Pasta: Fill a large pot with water and a pinch of salt. Bring it to a rolling boil. Add your halal-certified pasta and cook according to the package directions. Drain the pasta but reserve one cup of the starchy pasta water for your Creamy Vegan Pumpkin Pasta sauce
  2. Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and chopped sage. Sauté for about 2 minutes until the garlic smells fragrant. Be careful not to burn the garlic, as it will make the Creamy Vegan Pumpkin Pasta taste bitter
  3. Create the Base: Stir in the pumpkin puree and coconut milk. Whisk the mixture until it becomes smooth. This forms the heart of your Creamy Vegan Pumpkin Pasta
  4. Season the Sauce: Add the tamari, nutritional yeast, and lemon juice. These ingredients provide the savory "umami" flavor to the Creamy Vegan Pumpkin Pasta. Season with salt and pepper to your preference
  5. Simmer: Let the sauce simmer on low heat for 5-7 minutes. This allows the flavors in the Creamy Vegan Pumpkin Pasta to meld together perfectly
  6. Combine: Toss the cooked pasta into the skillet. If the sauce looks too thick, add a splash of the reserved pasta water. Mix well until every noodle carries a coat of the Creamy Vegan Pumpkin Pasta sauce
  7. Serve: Plate the Creamy Vegan Pumpkin Pasta immediately while it is hot and steaming

Notes

Always use fresh garlic for a sharper flavor that balances pumpkin's sweetness. Do not skip lemon juice, its acidity brightens the dish.

For an extra silky texture, blend the pumpkin and coconut milk in a blender before adding to the pan. Toast sage leaves in oil for a few extra seconds to release their essential oils.

Season the dish at every stage of the cooking process for optimal flavor.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or halal-friendly plant milk to restore creaminess, avoiding the microwave if possible.

To freeze, store the sauce separately from the noodles for up to two months; thaw and toss with fresh pasta.

Serve with a crisp side salad (e.g., baby spinach, sliced apples, walnuts with lemon dressing), roasted vegetables (Brussels sprouts, carrots), grilled halal chicken, or halal-friendly garlic bread. Steamed broccoli can also be dipped in the sauce.

Customize with halal chicken or ground beef for protein, substitute sage with fresh thyme or rosemary, or use almond milk/halal yogurt instead of coconut milk. For a spicy kick, add red pepper flakes. Use gluten-free noodles for a gluten-free version.

Nutrition

Find it online: https://fabiloustaste.com/creamy-vegan-pumpkin-pasta/