This Penne with Creamy Vegan Pumpkin Sauce comes together in just 20 minutes! It's a creamy and delicious plant-based dish, perfect for weeknight meals or an easy Thanksgiving side dish.
Have you ever had pumpkin mac and cheese? Because this Penne with Creamy Vegan Pumpkin Sauce is basically pumpkin mac and cheese, but elevated just a little. It's creamy and pumpkiny and cheesy and delicious. With a bit of a kick from red pepper flakes and fresh flavor from a garnish of rosemary.
And the best part: you can make it in just 20 minutes! It's a great weeknight, last-minute meal.
Step 1. Cook the pasta according to the package directions, until al dente. Reserve 1 cup of the pasta water before draining.
Step 2. In a large pot, heat the pumpkin puree, garlic, yogurt, nutritional yeast, vinegar, and red pepper flakes over medium low heat. Stir to combine. Cook until the sauce is warm.
Step 3. Add the pasta to the sauce and toss to coat.
Step 4. Add 1/2 cup of the reserved pasta water. Taste and add more pasta water to adjust the texture, if desired.
Step 5. Season generously with salt and garnish with the rosemary. Enjoy!
Yes! Choose a gluten-free pasta that is made from brown rice, lentils, chickpeas, etc.
I used GT's Coconut Yogurt for this dish. I like it because the only ingredients are coconut and water. But there are many vegan yogurt options available at normal grocery stores. When choosing a vegan yogurt look for minimal added gums or other additives.
If you use a bean-based pasta, you'll get plenty of protein from the pasta. Otherwise, I suggest pairing this dish with a protein like tofu or tempeh and a veggie.
Thank you God for this delicious and easy meal. Thank you for giving us food to put on our table. Amen.
Looking for other tasty pasta recipes? You'll love these:
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This Penne with Creamy Vegan Pumpkin Sauce comes together in just 20 minutes! It's a creamy and delicious plant-based dish, perfect for weeknight meals or an easy Thanksgiving side dish.
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