Pumpkin Penne Pasta Recipe

This pumpkin penne pasta recipe is a delicious and comforting vegan meal that is perfect for these cold seasons. This recipe serves four or two with a big appetite and some leftovers. However you wanna do it!

I used the pumpkin that I got from a local pumpkin patch. When it was ready to start making all the pumpkin flavored dishes, I made puree. It is such an easy process. You can find out how to make your own homemade pumpkin puree here. Goodbye to canned pumpkin! It relives the guilt of wasting a perfectly good pumpkin just in the name of fall decor. I’m always looking for ways to get more uses out of just about anything.

Ingredients for this pumpkin penne pasta recipe

• 12 oz packet of penne pasta (I used this gluten-free one)
• minced garlic
• chopped onion
• unsweetened vegan yogurt (I use kite hill almond yogurt)
• pumpkin puree
• nutritional yeast
• salt + pepper
• fresh sage
• fresh parsley (optional)
• olive oil
• water

Method

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1. Cook penne pasta as instructed on package.
2. Heat large pan on medium-high heat. Place oil, chopped onion and minced garlic until fragrant (adjust heat to a lower temperature if garlic starts to brown fast)
3. Once onion is soft and translucent, stir in chopped fresh sage on medium-low heat.
4. When pasta is cooked, before you drain, set aside 1/4 cup of pasta water. Set drained pasta aside.
5. Add pumpkin puree, yogurt and nutritional yeast into the pan and mix with other ingredients.
6. Stir in 1/4 cup of pasta water, add salt and pepper to taste and allow to cook on low for 5 minutes.
7. Toss in pasta and serve with fresh sage and fresh parsley

Pumpkin Penne Pasta Recipe

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American, fall

Servings 4 serving

Ingredients

  

• 1 12 oz package of penne pasta (I used this gluten-free one)
• 2 Tbsp olive oil
• 2 Tbsp minced garlic (about 4-6 cloves)
• 2 Tbsp chopped onion
• 2 tsp fresh chopped sage
• 2 Tbsp nutritional yeast
• 1 cup pumpkin puree
• 1/2 cup unsweetened vegan yogurt (I use kite hill almond yogurt)
• 1/4 cup pasta water (set aside before draining pasta)
• salt + pepper to taste
• fresh parsley for garnish (optional)

Instructions

 

• Cook penne pasta as instructed on package.
• Heat large pan on medium-high heat. Place oil, chopped onion and minced garlic until fragrant (adjust heat to a lower temperature if garlic starts to brown fast)
• Once onion is soft and translucent, stir in chopped fresh sage on medium-low heat.
• When pasta is cooked, before you drain, set aside 1/4 cup of pasta water. Set drained pasta aside.
• Add pumpkin puree, yogurt and nutritional yeast into the pan and mix with other ingredients.
• Stir in 1/4 cup of pasta water, add salt and pepper to taste and allow to cook on low for 5 minutes.
• Toss in pasta and serve with fresh sage and fresh parsley. Enjoy!

Keyword pumpkin dishes, pumpkin puree, vegan pasta