Easy Creamy Vegan Pumpkin Pasta
This Easy Creamy Pumpkin Pasta Bowl is a vegan comfort food recipe that will blow your tastebuds away. It’s delicious, loaded with fall flavors and irresistibly creamy thanks to the pumpkin puree and coconut milk. We all adore a creamy and tasty pasta dinner but this recipe is extra creamy, extra delicious and may just become your new fall favourite. This easy vegan pumpkin pasta dinner is easy to throw together last minute, loaded with nutrition and it feels just like comfort food - and it’s completely vegan and completely delicious.
Ingredients
- 2 tbsp Olive Oil
- 1 large Yellow Onion Chopped
- 1 Eggplant Diced
- 4 cloves Garlic Minced
- 1 can Crushed Tomatoes
- 1 tbsp Dried Basil
- 2 tbsp Garam Masala Spice Mix
- 1-2 tbsp Kosher Salt
- 1 can Coconut Milk
- 1 tbsp Tamari
- 1 cup Pumpkin Puree (not the cake kind)
- 1 pound Pasta Your favorite type
- 2 tsbp Sesame Seeds (optional)
- 1 bunch Fresh Basil Chopped
- 4 tbsp Vegan Parmesan (optional)
Instructions
- Cook the pasta as instructed on the package.
- Heat olive oil in a large pan and add chopped onions and diced eggplants. Let them cook for 3-4 minutes while stirring occasionally. Next, add the minced garlic, tamari and all the spices and combine. Mix in the canned tomatoes, pumpkin puree and coconut milk and leave the dish to simmer.When the pasta has cooked, drain away the water and add the pasta to the sauce. Add sesame seeds and gently mix to combine everything.
- Serve with a sprinkle of fresh basil on top and vegan parmesan cheese (optional).Enjoy.
Notes
This recipe is freezer friendly.
Gluten free option: You can easily use gluten free pasta such as rice pasta or lentil pasta for this recipe.