Vegan Pasta with a Creamy Pumpkin Sauce

 

I came across this recipe on pinterest the other day (shocking, I know) I'm always on the look out for creamy vegan pasta dishes. You know creamy pasta dishes are the way to a kids heart! I did however feel the need to tweak the recipe a bit by adding beans for extra protein. My family loved it! It had a rich, creamy, garlicky, cheesy flavor to it.

 

Here is the original recipe from "This can't be Vegan" 

 

Here is my version...

 

Ingredients:

 

16 ounces farfalle

 

 2 medium shallots

 

5-6 garlic cloves

 

Couple of pinches of ground sage

 

2 tablespoon olive oil

 

1 1/2 cups canned pumpkin puree

 

1 1/2 cups white beans

 

 1 1/2 cups vegetable broth

 

 1 cup unsweetened non-dairy milk

 

4-6  tablespoons nutritional yeast

 

Salt and freshly ground black pepper, to taste

 

 

Directions:

 Bring a large pot of salted water to a boil. Add pasta and cook according to directions until al dente.  Meanwhile, mince the shallot, garlic and measure out the rest of your ingredients. Heat olive oil in a pot over medium heat. Add the shallot and garlic; stir for 3 minutes until softened. Add the pumpkin puree, beans, vegetable broth, non-dairy milk, nutritional yeast, and sage. Reduce heat to medium-low. Use an immersion blender to mash up the beans (or you can use a blender after it's finished, just be sure to put a cloth over the blender as hot foods tend to explode out when blended.) Cook for 10 minutes, stirring frequently, until the sauce is slightly thickened and reduced. Season with salt and pepper to taste. Add the pasta to the sauce, and mix well. 

Enjoy!

 

 

 

Here's how I cook with my little pumpkin, how do you?