Vegan Creamy Pumpkin Sauce Spaghetti Recipe
Laughter is the best seasoning, so consider this recipe the punchline to a delicious joke played by the universe. A joke that involves pumpkins, spaghetti, and a touch of kitchen magic. So, buckle up for a ride that’s as exhilarating as a rollercoaster at a theme park and as comforting as a chat with an old friend. The vegan pumpkin sauce spaghetti adventure awaits, promising not just a meal but a memory, one that will linger on your taste buds long after the last bite. Let the culinary journey commence!
Vegan Creamy Pumpkin Sauce Spaghetti Recipe Ingredients
- 8 ounces (about 225 grams) of spaghetti
- 1 cup of pumpkin puree (canned or homemade)
- 1/2 a cup of unsweetened coconut milk (or any other plant-based milk)
- 2 cloves of garlic, minced
- 1 small onion, finely chopped
- 1/2 a teaspoon of ground sage
- 1/4 teaspoon of ground nutmeg
- Salt and black pepper, to taste
- 2 tablespoons of nutritional yeast (optional, for a cheesy flavour)
- Fresh parsley, chopped, for garnish
- Extra virgin olive oil for sautéing
Vegan Creamy Pumpkin Sauce Spaghetti Recipe Instructions
- Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
- In a large skillet, heat a bit of extra virgin olive oil over medium heat. Add the minced garlic and chopped onion. Sauté for about 3-4 minutes, or until the onion becomes translucent.
- Stir in the ground sage and ground nutmeg, and sauté for another minute to release their flavours.
- Add the pumpkin puree to the skillet, followed by the unsweetened coconut milk. Stir well to combine.
- Season the sauce with salt and black pepper to taste. If you’d like a cheesy flavour, you can add nutritional yeast at this point. Stir to incorporate all the ingredients.
- Simmer the sauce for about 5-7 minutes, stirring occasionally, until it thickens and is heated through.
- Add the cooked spaghetti to the skillet with the creamy pumpkin sauce. Toss to coat the spaghetti evenly with the sauce.
- Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the flavours.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
- Serve your vegan creamy pumpkin spaghetti hot, garnished with chopped fresh parsley for a burst of colour and freshness.
The Caavakushi team hopes that you enjoy this vegan creamy pumpkin sauce spaghetti as a comforting and flavourful fall-inspired pasta dish. It’s creamy, satisfying, and perfect for cosy autumn evenings!
Tina Green is a culinary researcher and food development specialist focused on the mechanics of plant-based cooking and recipe formulation. With a deep understanding of ingredient functionality, allergen cross-contamination, and nutritional preservation, she analyses food profiles to make plant-based eating accessible and accurate. Her work relies on strict kitchen metrics, flavour pairing data, and texturizer science to elevate everyday vegan cooking.
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