Best 2 Vegan Pumpkin Penne Recipes
Indulge in a symphony of flavors with our tantalizing Vegan Pumpkin Penne recipe. This delectable dish combines the earthy sweetness of pumpkin with the richness of creamy sauce, all tossed with tender penne pasta. Experience a burst of umami with every bite as roasted pumpkin and sun-dried tomatoes add depth and complexity to the dish. Basil and nutritional yeast bring a touch of freshness and a cheesy flavor, while a hint of garlic and onion adds a savory touch. Dive into this guilt-free, plant-based pasta that's perfect for a cozy dinner or a delightful lunch.
In addition to the main recipe, we've also included three tempting variations to satisfy diverse palates:
1. Vegan Pumpkin Alfredo Penne: Elevate your pasta experience with a luscious Alfredo sauce made from creamy cashews, nutritional yeast, and almond milk. This rich and decadent sauce adds an extra layer of indulgence to the pumpkin penne.
2. Vegan Pumpkin Pesto Penne: Transform your pasta with a vibrant and aromatic homemade pesto. Fresh basil, pine nuts, garlic, and olive oil come together to create a flavorful sauce that beautifully complements the pumpkin and penne.
3. Vegan Pumpkin Vodka Penne: Add a touch of sophistication to your pasta with vodka sauce. A splash of vodka enhances the flavors of the roasted pumpkin, creating a slightly tangy and exceptionally delicious dish.
With these diverse recipe options, you can create a unique and satisfying pasta meal every time. Whether you prefer a creamy Alfredo sauce, a vibrant pesto, or a zesty vodka sauce, this versatile recipe has something for everyone. Join us on this culinary journey and discover the irresistible charm of Vegan Pumpkin Penne.
VEGAN PUMPKIN PENNE
To give credit where it is due, I based this off another post, Recipe #100336 because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use Recipe #413778. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.
Provided by the80srule
Categories Penne
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
- Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
- Simmer the sauce, stirring occasionally, for 10 minutes.
- While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
- Dain penne well, reserving about 1 cup of the cooking water.
- Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
- Stir parsley into pasta and serve with parmesan cheese, as desired.
CREAMY VEGAN PUMPKIN PENNE PASTA
This creamy vegan pasta is blended with sugar pie pumpkin (can substitute with butternut squash) sage, onion, tomatoes, and basil. Blended in a high-speed blender, food processor, or Vitamix® topped with fresh basil makes this the perfect dish for fall or winter.
Provided by Emily
Categories Fruits and Vegetables Vegetables Squash
Time 6h
Yield 12
Number Of Ingredients 13
Steps:
- Place cashews in a bowl and cover with water. Soak 4 hours to overnight. Drain and rinse cashews.
- Preheat the oven to 350 degrees F (175 degrees C).
- Drizzle 3 tablespoons oil in a baking dish and add pumpkin, cut-sides down. Pierce a few holes in the skin using a fork. Cover with aluminum foil.
- Bake in the preheated oven for 40 minutes. Add sage leaves to the baking dish with the pumpkin, replace aluminum foil, and bake until pumpkin is very tender, about 5 minutes more. Remove from oven and keep covered; let pumpkin and sage continue to steam 10 to 15 minutes more.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until golden brown, 3 to 5 minutes. Add tomato sauce, steamed sage leaves, dried basil, oregano, and salt. Cook and stir until incorporated, about 10 minutes. Scrape pumpkin flesh into skillet. Add coconut milk. Simmer 15 to 20 minutes more. Remove and discard sage leaves.
- Fill blender halfway with tomato mixture and add 1/2 the soaked cashews. Season generously with salt and pepper. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until smooth and creamy. Add remaining 4 tablespoons olive oil and blend again. Pour into a pot. Repeat with remaining tomato mixture. Adjust seasoning if necessary.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/2 cup pasta water. Return pasta to the pot.
- Stir 1/2 the sauce into the pot with the cooked pasta. Add more as needed to coat. Add reserved pasta water, 1/4 cup at a time, to thin sauce to desired creamy consistency. Add remaining sauce as desired. Top with fresh basil and serve hot.
Nutrition Facts : Calories 441 calories, Carbohydrate 66.1 g, Fat 15.3 g, Fiber 4.1 g, Protein 13.7 g, SaturatedFat 4.2 g, Sodium 249.8 mg, Sugar 5.5 g
Tips:
- Choose the right pumpkin: Use a sugar pumpkin or a butternut squash for the best flavor and texture.
- Roast your pumpkin: Roasting the pumpkin brings out its natural sweetness and flavor.
- Use a high-quality olive oil: A good quality olive oil will add richness and flavor to your dish.
- Don't overcook the pasta: Cook the pasta al dente so that it still has a slight bite to it.
- Add the pumpkin puree and spices: Stir in the pumpkin puree, garlic, spices, and salt to taste.
- Garnish with fresh herbs: A sprinkling of fresh herbs like sage or thyme will add a pop of color and flavor.
Conclusion:
This vegan pumpkin penne is a delicious and easy-to-make dish that is perfect for a fall meal. The roasted pumpkin gives the dish a warm and comforting flavor, while the spices add a touch of warmth. The creamy sauce is made with cashew cream, which is a healthy and dairy-free alternative to traditional cream. This dish is sure to please everyone at your table, whether they are vegan or not.
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