If you're craving a comforting and delicious pasta dish, look no further than this cheezy pumpkin pasta! This recipe combines the rich, earthy flavors of pumpkin puree with a blend of spices, creating a warm and inviting sauce that coats your favorite pasta perfectly. The addition of creamy vegan cheeze sauce elevates this dish to a whole new level, providing a cheesy goodness without any dairy. It's not only satisfying but also packed with nutrients, making it a great choice for a wholesome meal. Perfect for cozy nights in or impressing guests at dinner parties, this dish is sure to become a new favorite in your kitchen. Whip it up and dive into a bowl of autumn-inspired comfort!
Ingredients:
- 1.5 cups low sodium vegetable broth
- 2 cups pumpkin puree
- ½ teaspoon dried sage
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground ginger
- ½ cup plant based milk of choice
- 1 lb pasta of choice (fettuccine or other wide pasta recommended)
- 1/2 of **Cheeze Sauce** recipe (click link - prepare in advance)
- salt and pepper (to taste)
Instructions:
1. **Cook the Pasta**: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.
2. **Make the Pumpkin Sauce**: In a large saucepan, combine the vegetable broth, pumpkin puree, dried sage, garlic powder, chili powder, sea salt, cayenne pepper, and ground ginger. Stir well to combine and bring to a simmer over medium heat.
3. **Add the Milk and Cheeze Sauce**: Once the mixture is simmering, stir in the plant milk and cheeze sauce, continue to cook for another 2-3 minutes until heated through.
4. **Combine**: Add the cooked pasta to the sauce, stirring to coat the pasta evenly.
5. **Serve**: Remove from heat and season with salt and pepper. Serve warm and enjoy your delicious, creamy pumpkin pasta!