This sweet and creamy vegan pumpkin pasta is a great fall dish that is also simple to make. The pumpkin sauce is smooth and full of flavor, and it goes well with fettuccine noodles. Sage and nutmeg give the dish warmth and depth, while nutritional yeast gives it a cheesy taste. It's a hearty meal that will keep you warm on cool fall nights.
Ingredients: 8 oz fettuccine pasta. 1 cup pumpkin puree. 1 cup unsweetened almond milk. 2 cloves garlic, minced. 1/4 cup nutritional yeast. 1/2 teaspoon ground nutmeg. 1/2 teaspoon dried sage. Salt and pepper to taste. Fresh parsley for garnish.
Instructions: Cook fettuccine according to package instructions. In a saucepan, combine pumpkin puree, almond milk, garlic, nutritional yeast, nutmeg, sage, salt, and pepper. Simmer over medium heat, stirring occasionally, until heated through and flavors meld, about 5 minutes. Once pasta is cooked, drain and return to the pot. Pour the pumpkin sauce over the pasta and toss until well coated. Serve hot, garnished with fresh parsley.
Prep Time: 10 minutes
Cook Time: 15 minutes
Art House 17
