Pumpkin Pasta
Recipe type: Vegan pasta
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipes easily doubles or quadruples. The sauce can be made ahead and reheated. Any leftover sauce can be made into a delicious pumpkin soup by adding a little broth or water.
  • 2 teaspoons olive oil
  • 1 celery stock, chopped small
  • ½ of a small onion, chopped small
  • 1 clove garlic, minced
  • 1 cup low sodium vegetable broth, divided (or more to desired consistency.) Note: Use only ¾ c. broth, if using homemade pumpkin purée.
  • ½ cup pumpkin purée (homemade or canned)
  • ½ teaspoon salt (or more to taste)
  • Several grinds of freshly cracked black pepper
  • 1/16 teaspoon ground nutmeg (if using whole nutmeg, grate about 10 times on a small grater)
  • 1 pinch dried sage (or 1 dried leaf crumbled)
  • 1 teaspoon maple syrup (optional, only if pumpkin is slightly bitter)
  • ½ box pasta, about 7-8 ounces uncooked (regular or whole wheat pasta like spaghetti, linguini, or penne)
  • Serving suggestions: toss pasta with a sprinkle of grated Parmesan cheese, pine nuts, or lightly steamed broccoli.
  1. Make a pot of cooked pasta as per package directions and drain.
  2. In a large sauté pan heat olive oil over medium heat. Add celery, and sauté for 5 minutes stirring occasionally to prevent burning. Add onion, and sauté for 5 minutes more. Then add garlic and sauté for 5 more minutes, totaling 15 minutes. Celery mixture is ready when vegetables are soft.
  3. Place celery mixture and ¼ cup broth in a food processor or blender and purée until smooth.
  4. Add puréed celery mixture back into pan. Add pumpkin purée, remaining broth, salt, pepper, nutmeg, and sage. Turn flame on low, and stir gently until thoroughly combined. Taste and adjust seasonings to your preference. If sauce is slightly bitter, add optional maple syrup. If thinner consistency is desired, add a little more broth.
  5. Add cooked pasta to sauce and fold until sauce coats the pasta. Warm in the pan, and serve immediately. Sprinkle pasta with grated Parmesan cheese, pine nuts or broccoli.
Recipe by Dana's Table at https://danastable.com/pumpkin-pasta/