Holy cow it’s fall! Welcome fall and all things pumpkin! Including this dreamy Creamy Cheesy Vegan Pumpkin Pasta. I couldn’t deicide if I should name this “creamy vegan pumpkin pasta” or “vegan pumpkin mac’n’cheese,” and since the dish falls somewhere in the middle, I just went with Creamy Cheesy Vegan Pumpkin Pasta. I hope you’re okay with the title. I am. According to James ‘It’s not about the pasta’ anyways (…Vanderpump Rules reference anyone?)
Now let’s talk about this pasta. This Creamy Cheesy Vegan Pumpkin Pasta is lucious, healthful, dish bursting with warm flavors and nooshy goodness.
The deep umami flavor of the pumpkin puree is embellished a bit with aromatics like shallots and garlic, and punched up a notch with a bit of mustard, as well as some spices, like cayenne, cinnamon and paprika. If you’re feeling ambitious, feel free to steam or roast pumpkin or butternut squash, then cool it and puree. If using canned pumpkin is easier for you, that will work just fine.
Either way, you’ll be adding some beta-carotene and fiber-rich vegetable goodness to the base of your pasta, building a healthful, nourishing, and satiating plant-based meal.
If you don’t like any of the above mentioned spices, feel free to omit them. This pasta is fairly forgiving; as long as you have a good amount of salt, the pasta will taste delicious.…