Vegan Pumpkin Pasta

A creamy pumpkin sauce with thyme, and nutritional yeast, blended smooth and tossed with pasta. Ready in about 30 minutes.

Prep Time 10

Cook Time 20

Total Time 30

Serving Size servings

Bring a large pot of water to a boil and cook the pasta according to package instructions (al dente).
12 ounces pasta
Mince the garlic, chop the onion, and add both to a pan with the olive oil. Saute over low heat.
1 large yellow onion, 4 cloves garlic, 2 tablespoons olive oil
Once the garlic starts to brown, add the thyme. Let cook for about 5 minutes so the flavors blend together.
1 teaspoon fresh thyme leaves
Add this mixture and all remaining ingredients except the arrowroot powder to a blender or food processor. Process until smooth.
3 tablespoons coconut cream, 1 ½ cups filtered water , 1 cup pumpkin puree, ¼ cup nutritional yeast, 1 tablespoon pure maple syrup, ½ teaspoon fine salt, black pepper
Add the arrowroot powder and pulse a few times until well incorporated. The sauce will look thin at this stage, don't worry, it thickens as it cooks.
3 tablespoons arrowroot starch
Transfer the sauce to a large pan and heat over low heat. Let it simmer for about 5 minutes, or until nice and thick.
Taste and adjust seasonings as desired.
Combine with the cooked pasta and serve immediately with toppings if desired.
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This recipe can be made nut free by using soy milk in place of almond milk.
Once prepared, this pasta will store in the fridge for 3 to 5 days.
If you want the sauce thicker, whisk in an additional tablespoon of arrowroot powder or starch until it reaches your desired consistency.
This recipe has only been tested using arrowroot, but tapioca starch or a neutral flour like brown rice flour should also work.