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–+ servings

Vegan Pumpkin Pasta

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Serves: 6
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 8-10 oz pasta shells or pasta of choice
  • 3/4 cup canned pumpkin puree
  • 1 cup full-fat canned coconut milk creamy part
  • 1/3-1/2 cup reserved pasta water
  • 2 tbsp plant-based butter
  • 2 tbsp nutritional yeast
  • 2 tsp fresh thyme, peeled off the sprigs
  • 1/2 tsp pumpkin pie spice
  • 1/2-1 tsp of salt
  • 1/2 cup unseasoned breadcrumbs
  • 2 tsp olive oil

Directions

  1. Bring a pot of salted water to a boil. Boil the pasta shells for 7-8 minutes until al dente. Reserve 1/2 cup of the pasta water and drain.
  2. While that boils, heat a skillet or wide pot on medium heat. Melt the butter in the pan, then add in the fresh thyme. Toss together for 1-2 minutes.
  3. Lower the heat to simmer and add in the pumpkin puree, coconut milk, pumpkin pie spice and 1/2 tsp salt. Whisk together until smooth.
  4. Add in the pasta water, starting with 1/3 cup, and nutritional yeast and mix well. Taste and adjust salt as needed. Simmer for 2-3 minutes on low.
  5. Add the pasta into the sauce and stir together on low heat for another couple of minutes.
  6. While that cooks, add the breadcrumbs to a small saucepan with 2 tsp of olive oil and pinch of salt. Toast on medium heat for 3-4 minutes to brown.
  7. Transfer the pasta to a serving dish and top with the breadcrumbs right before serving. Garnish with a few leaves of thyme