Description
Creamy, delicious, and fast, this Easy Vegan Pumpkin Parmesan Pasta is all about those cozy, comforting fall feels, and it’s even more fun to eat!
Ingredients
Scale
Base Ingredients:
- 1 – [ 15 oz. can ] pumpkin *
- 1 ¾ cup unsweetened plain plant milk
- 1 to 2 Tablespoons cashew butter *
- 2 Tablespoons nutritional yeast
- 2 Tablespoons Vegan Parmesan Cheese *
- 1 teaspoon ume plum vinegar (optional) *
- 2 to 4 Tablespoons water *
Spice/Herb Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 to 2 ¼ teaspoons dried rubbed sage (+/-) *
- ½ to 1 ¼ teaspoons sea salt (+/-) *
- Pinch black pepper (+/-)
Other Ingredients:
- 12 to 16 oz. pasta (of choice)
Optional Ingredients:
- 1 to 3 cups baby spinach, chopped (+/-) *
Optional Toppings:
- Freshly chopped parsley
- Vegan Parmesan Cheese
Instructions
- Cook pasta according to package directions, drain, shake to remove excess water.
- Place all the Base Ingredients and Spice/Herb Ingredients into a large skillet or stockpot, heat over medium heat, stir well to incorporate all the ingredients until smooth and emulsified.
- Mix in the cooked pasta (and chopped baby spinach, if adding), cook for several minutes.
- Serve with a generous sprinkle of Vegan Parmesan Cheese and chopped fresh parsley.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4 to 5