Pumpkin Pasta

For all the pumpkin lovers out there, I got a recipe to get you even more hooked. We are making a Pumpkin pasta sauce that is not only full of flavour but it also has an incredibly creamy texture that will make you an addict.

The end of winter is pretty much here. So, before we officially say goodbye to the cold weather I wanted to sneak in another pumpkin recipe. We already have a few here at vegan.io but there is always room for another one. 

This pumpkin pasta recipe is definitely one for the books. The sauce is full of flavour, incredibly creamy and delicious. It has a slightly sweet touch balanced out by all the other seasonings we are adding to it. 

The recipe is really easy to follow and it will take you less than half an hour to cook. This makes this pumpkin pasta perfect for a midweek supper or a quick lunch option. So, even if you have little time on your hands you can still have a super delicious meal on the table. 

We are always after recipes that make your life easier without compromising taste. Food should be something we enjoy and that nourishes our bodies and our souls. Somehow, pumpkin has the ability to do both really well. 

When I came up with this recipe, my intention was to leave the pumpkin in small cubes. But I was really craving a creamy pasta so I decided to just throw the sauce ingredients in the blender and hope I'd get a good outcome. 

It turned out great! I added textured soy protein to make it even more hearty and a lot more filling. Also, I try to make meals as balanced as possible and since I was missing protein, this was a great way to incorporate it. 

Soy protein doesn't have much taste on its own. This can be both a blessing and a course. If you add it as it is you might get disappointed by the bland taste. But on the other side, we can season it as we please and use it on a ton of different recipes. 

I like to soak the soy protein in vegetable broth and wine before cooking it. It's a little trick I learned a while ago that really enhances the taste of the protein. Then, I just fry it with shallots, sage, and garlic for a couple of minutes. This gives you an incredible base to start working on. 

The real taste of this recipe comes from the pumpkin, of course, that's the star of this show! And since it already has a ton of flavour on its own, I only added a dash of cinnamon, ground nutmeg, a bit of salt and pepper, and nutritional yeast. You can only imagine what this smells like! 

I also added soy cream to make it the sauce a bit thicker. This ensures every single string of pasta gets covered with this super delicious sauce!