Best 3 Creamy Vegan Pumpkin Penne Pasta Recipes

Indulge in a symphony of flavors with our creamy vegan pumpkin penne pasta, a delightful dish that combines the rich, earthy taste of pumpkin with the comforting embrace of a creamy sauce. This plant-based culinary masterpiece is not only a treat for your taste buds but also a feast for your eyes, painted with vibrant orange hues and adorned with pops of fresh herbs. The velvety smooth sauce, delicately infused with aromatic spices, gently coats each penne pasta, creating a harmonious union of textures. Discover this and more tempting vegan pumpkin pasta variations within this article, offering a range of culinary experiences to suit every palate. Embark on a culinary adventure, explore the depths of flavor, and satisfy your cravings with these delectable pumpkin pasta creations.

Let's cook with our recipes!

PENNE-WISE PUMPKIN PASTA

Penne-Wise Pumpkin Pasta image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 14

Ingredients

Salt
1 pound whole-wheat penne
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 to 4 cloves garlic, grated
2 cups chicken stock
1 (15-ounce) can pumpkin puree
1/2 cup cream
1 teaspoon hot sauce, to taste
Freshly grated nutmeg, to taste
2 pinches ground cinnamon
Salt and black pepper
7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
Grated Parmigiano-Reggiano

Steps:

Heat water for pasta, salt it and cook penne to al dente.
Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

CREAMY PUMPKIN PASTA

Creamy pumpkin pasta image

Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce

Provided by Esther Clark

Categories Dinner

Time 50m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

Steps:

Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

PENNE WITH CREAMY PUMPKIN SAUCE

Penne with Creamy Pumpkin Sauce image

Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 30m

Number Of Ingredients 10

Ingredients

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Steps:

Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

Tips:

For a smoother sauce, use an immersion blender or transfer the sauce to a regular blender and blend until smooth.
To make the sauce even creamier, add 1/2 cup of vegan sour cream or plain vegan yogurt.
If you don't have pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it in a food processor.
To save time, you can use store-bought pumpkin ravioli instead of making your own.
Garnish the pasta with fresh herbs such as parsley, basil, or thyme for an extra pop of flavor.

Conclusion:

This creamy vegan pumpkin penne pasta is a delicious and satisfying meal that is perfect for a fall or winter dinner. The creamy pumpkin sauce is rich and flavorful, and the penne pasta is cooked to perfection. This dish is also relatively easy to make, and it can be on the table in about 30 minutes. So next time you're looking for a quick and easy vegan meal, give this creamy vegan pumpkin penne pasta a try. You won't be disappointed!