Vegan Pumpkin Pasta

Vegan Pumpkin Pasta

It’s Day 1 of our 30-Day Vegan Challenge!

If you are joining us, please do not think you are going to starve this month. 🙂 Just because a meal is vegan, it does not mean it’s going to be four lettuce leaves on a plate with some tofu. Girl’s gotta eat… 🙂 We plan on making all of our meals filling and delicious.

That being said, you may potentially lose some weight this month if you are not already a super clean eater. Most of the “bad for you foods” like pizza, burgers, and cookies contain meat, dairy or eggs. So naturally, you may become more of a conscious healthy eater while trying to keep it vegan.

We are starting out our 30-Day Vegan Challenge with a creamy Vegan Pumpkin Pasta. Like hi, how good does this look!? The sauce is, of course, dairy free and we also used gluten free pasta.  ðŸ™‚

For our Clean Program followers, add this to your list of Clean Cleanse recipes! 


Vegan Pumpkin Pasta Vegan Pumpkin PastaVegan Pumpkin Pasta

Vegan Pumpkin Pasta
  1. 1 package of quinoa or brown rice pasta
  2. 1 tablespoon of Earth Balance vegan spread or olive oil
  3. 2 cloves of garlic, minced
  4. 1 shallot, minced
  5. 1 heaping cup of organic pumpkin puree
  6. 3/4 cup of vegetable broth
  7. 1/4 teaspoon of nutmeg
  8. 1/4 teaspoon of chili powder
  9. 2 tablespoons of unsweetened almond milk
  10. Sea salt and Pepper to taste
  11. 1 tablespoon of fresh rosemary
  1. Cook pasta according to package directions.
  2. While pasta is cooking, add the Earth Balance or olive oil to a pan over medium heat.
  3. Add garlic and shallots and sauté briefly until fragrant.
  4. Add the pumpkin puree, vegetable broth, nutmeg, chili powder, and a few dashes of sea salt and pepper and mix through.
  5. Allow to simmer for 8-10 minutes, stirring frequently.
  6. Pour sauce mixture into a blender and add the two tablespoons of almond milk. Blend until completely smooth. Taste test for additional sea salt or pepper. *If sauce is too thick for you, thin out with an additional tablespoon of almond milk.
  7. Pour sauce over the cooked pasta once drained and mix through.
  8. Garnish with fresh rosemary.
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