This Velvety Pumpkin Pasta is all about ease, warmth, and real ingredients coming together to create something deeply flavorful. It’s built from pantry staples—pumpkin purée, oat milk, garlic, and nutmeg—but the result is a rich, creamy pasta dish that feels just right for cooler evenings and changing seasons.
The sauce comes together in one pan and coats your favorite gluten-free pasta in a golden, silky layer. Pumpkin brings a naturally earthy sweetness, complemented by the subtle spice of nutmeg and the savory finish of garlic. Oat milk adds smoothness without overpowering the other flavors, and a sprinkle of vegan Parmesan on top ties it all together.
Recipe
How to Prepare
Cook pasta according to package instructions. Reserve 8 fl oz (240ml) pasta water, then drain.
Heat 1 tbsp olive oil in a large skillet. Add garlic and cook for 1 minute. Stir in pumpkin purée, season with salt and pepper, and nutmeg. Cook for 2-3 minutes. Add milk and stir until creamy.
Toss in cooked pasta, adding reserved pasta water as needed for a glossy sauce. Top with vegan Parmesan and serve immediately.
