10-Minute Creamy Pumpkin Tahini Pasta Recipe
A creamy 10-minute pumpkin tahini pasta recipe made with only 8 ingredients. Vegan, gluten-free, high protein, and oil-free.
Servings: 3 -4 servings
Ingredients
- 8 oz pasta of choice I used this chickpea based spaghetti
- 3/4 cup pumpkin purée not pumpkin pie filling
- 1/4 cup tahini preferably with no added ingredients
- 2-3 cloves garlic minced or 1 tsp garlic powder
- 4-5 sage leaves
- 2-3 tbsp vegan parmesan or nutritional yeast flakes
- 1/2-1 cup vegan mylk or water at room temperature
- salt + pepper to taste
Instructions
- Cook pasta according to directions on the box, and begin to prep your sauce.
- In a large bowl, whisk together pumpkin purée and tahini. Pour into a small sauce pan and bring to a low simmer. Once sauce begins to simmer, add garlic or garlic powder and continuously stir.
- Smack sage leaves between your palms, and finely slice into thin ribbons. Add to the sauce and stir.
- Next add vegan parmesan or nutritional yeast flakes and stir to combine.
- Finally add vegan mylk or water in 1/4 cup increments until you're happy with the thickness of the sauce. Taste, and season with salt and pepper as desired.
- Toss cooked pasta into sauce, and stir to coat. Serve and top with an additional garnish of sage, parmesan or nutritional yeast and salt and pepper. Best enjoyed immediately.
Notes
Secrets to Success
- If you'd prefer, you can reserve and use a bit of pasta water instead of non-dairy milk, but I personally prefer milk. If using milk, be sure to use an unsweetened original flavour, not a vanilla or sweetened variety. I've made that mistake myself before, and let me tell you, it just doesn't work.
- You can use either vegan parmesan, which I used for the photo, but nutritional yeast works just as well as an oil-free option. I like to use the Violife vegan parmesan or Follow Your Heart brand when not using nutritional yeast.
- To spice up this dish, sprinkle on some red pepper flakes to taste.
- Feel free to load up this pasta with vegetables as well, if desired. Veggies like broccoli or spinach would work well.
- If you prefer your pasta al dente, pay close attention to the instructions on the box. If it doesn’t say, simply subtract a minute or two from the cooking time on the box.
Serving Tips
- For best results, I recommend making this creamy tahini pasta just before enjoying it, as the consistency doesn’t hold up super well once cooled.
- However, If you'd like to make it in advance, I'd recommend storing the pumpkin tahini sauce and pasta separately. Reheat and adjust the sauce's texture, and then combine it with pasta when ready to eat.
- Serve with a salad and some crusty bread or by itself- you can’t go wrong!
Storage Tips
- To store leftovers, I'd recommend storing the pumpkin tahini sauce and pasta separately. Reheat and adjust the sauce's texture, and then combine it with pasta when ready to eat.
- Store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or over the stovetop.