It’s the same story every year. As soon as it’s begun, pumpkin season’s already over again! To make sure you won’t miss out on your chance at orange-tinted happiness, this pumpkin pasta is a vegan dish that warms your soul on the coldest, rainiest of autumn days. And you can be sure that we’ve put a fitness spin on it so you’re not weighed down by any high-calorie ingredients. Yes, our vegan pumpkin pasta can do it all: it’s high-protein, plant-based, and – the key – it tastes super delicious. The crispy sage leaves will make you feel like a true kitchen pro and elevate your pasta to the next level in just a few super easy steps!
Ingredients:0.5 onion, 200 g pumpkin (see Our Tip)Dice the onion. Peel the pumpkin if desired, and cut into cubes. If using a red kuri, you don't need to peel it; buttnernuts do need to be peeled.
Ingredients:10 g olive oilPut the olive oil in a pan over medium heat. Saute the onion for 3 miuntes.
Ingredients:300 ml vegetable brothAdd the pumpkin to the pan. Saute briefly, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer immediately. Simmer for about 10 minutes, until the pumpkin pieces have cooked through.
Ingredients:salt, pepper, optional nutmeg to tastePuree with a hand blender. Add more vegetable broth if needed to ensure your sauce is creamy. Season with salt and pepper to taste. Add a pinch of nutmeg to deepen the flavor!
Ingredients:100 g Protein PastaMeanwhile, bring a pot of water to the boil. As soon as it's boiling, salt generously and add the Protein Pasta. Cook for 7 minutes.
Ingredients:5 g olive oil, 3 sage leavesHeat the remaining olive oil in a pan. When the oil is shimmering, carefully add the sage leaves one by one. Briefly saute until they are crispy, then remove to paper towels to drain.
Drain the pasta. Pour into the pan with the pumpkin sauce. Mix the pumpkin pasta together, and add more broth to thin the texture if needed.
Serve the pumpkin pasta and garnish with the sage leaves.
Our TipThe pumpkins we like best may be called sunshine squash, red kuri, or hokkaido. But you can substitute for peeled butternut if you prefer! Looking for more quick vegan pasta dishes? Have a look at our recipe for Protein Pasta with kale pesto!
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