Vegan Pumpkin Pasta
This pumpkin pasta is an easy recipe made from tender gluten-free pasta baked in the creamiest vegan pumpkin pasta sauce. It's loaded with hearty spinach and so satisfying!
Servings: 6 Servings
Calories: 396kcal
Ingredients
- 1 lb gluten-free pasta
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 3 tablespoons toasted quinoa flour or gluten-free flour of choice
- 2 1/2 cups almond milk or milk of choice
- 1 cup pumpkin puree
- 1/2 cup nutritional yeast
- 1 teaspoon fine sea salt
- 1 teaspoon turmeric
- 1 cup spinach
- 1/2 cup shredded vegan cheese (optional)
Instructions
- Preheat the oven to 375ºF.
- Bring another pot of water to boil and cook the pasta according to the package instructions.
- Meanwhile, in a small sauce pan, heat the oil over medium heat and add the garlic. Saute until fragrant, about 2 minutes. Whisk in the flour, then slowly whisk in two cups of milk, whisking constantly until combined. Add the pumpkin and nutritional yeast and stir until slightly thickened, about 3 minutes.
- Strain the pasta and transfer it to a large mixing bowl. Pour the pumpkin sauce over the pasta and stir until fully coated. Stir in the spinach and remaining 1/2 cup of almond milk.
- Transfer the pasta to a large baking dish and cover with shredded cheese. Bake for 25 - 30 minutes until the cheese is browned.
- Cool for 10 minutes and serve.
Video
Nutrition
Serving: 1.5cups | Calories: 396kcal | Carbohydrates: 66g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Sodium: 666mg | Potassium: 227mg | Fiber: 4g | Sugar: 1g | Vitamin A: 7470IU | Vitamin C: 16mg | Calcium: 162mg | Iron: 2mg