![- 12 oz pasta of choice (fettuccine or penne) - 1 cup pumpkin puree (canned or homemade) - 1 cup coconut milk (full-fat for creaminess) - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 small onion, finely chopped The base of this dish is simple yet vital. The pasta holds everything together. I prefer using fettuccine for its wide shape or penne for its fun bites. The pumpkin puree adds a rich, creamy texture and a warm flavor that feels like a hug. Coconut milk enriches the sauce, making it smooth and velvety. Garlic and onion give the dish a fragrant and savory foundation. - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 1 tablespoon nutritional yeast (optional, for cheesy flavor) - Salt and pepper to taste To elevate the taste, dried thyme and smoked paprika are perfect. Thyme offers a hint of earthiness, while smoked paprika adds a subtle warmth and a touch of smokiness. Nutritional yeast gives a cheesy vibe, making the dish feel indulgent. Don’t forget to season with salt and pepper to bring all the flavors to life. - Fresh basil leaves for decoration - Additional nutritional yeast for serving For a finishing touch, fresh basil leaves add a pop of color and flavor. They brighten up the dish and make it visually appealing. You can sprinkle more nutritional yeast on top for extra cheesiness. These garnishes turn a simple meal into something special. You can check the [Full Recipe] for complete details and cooking steps. Start by boiling a large pot of salted water. Use enough water to cook your pasta. Bring it to a rolling boil. Add 12 ounces of your favorite pasta, like fettuccine or penne. Cook it according to the package instructions until it is al dente, which usually takes about 8-10 minutes. Reserve about 1 cup of the pasta water before draining the rest. This water will help make your sauce creamy later. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add a finely chopped onion. Sauté it for about 3-4 minutes until it turns translucent. This step builds a rich flavor base. Next, stir in 3 cloves of minced garlic. Cook for another minute until the garlic smells fragrant. Be careful not to burn it, as burnt garlic can taste bitter. Now, it’s time to make the sauce. Add 1 cup of pumpkin puree and 1 cup of coconut milk to the skillet. Mix in 1 teaspoon of dried thyme and 1 teaspoon of smoked paprika for extra flavor. If you want a cheesy taste, add 1 tablespoon of nutritional yeast. Let the sauce simmer for about 5 minutes. If it gets too thick, gradually add some reserved pasta water until it reaches the right consistency. Add the drained pasta to the sauce. Use tongs to toss the pasta and coat it well with the sauce. Season with salt and pepper to taste. Warm everything through for another 2-3 minutes. When you plate the pasta, sprinkle a little more nutritional yeast if you wish. Garnish with fresh basil leaves for a pop of color and flavor. Enjoy your Vegan Creamy Pumpkin Vodka Pasta! For the complete recipe, check out the Full Recipe section. To make the sauce creamy, use coconut milk. It gives a rich taste. If the sauce is too thick, add some pasta water. This will help you reach the right consistency. To boost flavor, try adding extra spices. A pinch of nutmeg or a dash of red pepper flakes can add depth. You can also mix in some fresh herbs like sage or rosemary for a twist. Cooking pasta al dente means it should be firm but cooked through. This keeps the pasta from being mushy. Check the pasta a minute or two before the package time. It should have a slight bite when you chew it. Always taste a piece to see if it’s ready. This small step makes a big difference in your dish. Garnishing your pasta makes it more appealing. Fresh basil leaves add color and a nice aroma. Sprinkle them on top just before serving. You can also add a bit of freshly cracked pepper for a pop of flavor. For a great visual, serve the pasta in a large bowl. This makes it look inviting and ready to share. For the full recipe, check the details again to ensure you have everything you need. {{image_2}} For your Vegan Creamy Pumpkin Vodka Pasta, you can choose different types of pasta. Here are a few great options: - Gluten-free pasta: If you avoid gluten, look for pasta made from rice or chickpeas. These options taste good and hold up well in sauces. - Whole grain options: Whole grain pasta adds extra fiber and nutrients. It has a nutty flavor that can enhance your dish. To make your pasta even better, consider adding more ingredients: - Incorporating vegetables: Spinach, kale, or mushrooms work nicely in this dish. They add color and nutrition. Just sauté them with the onion and garlic for a tasty mix. - Protein additions: If you want a heartier meal, add chickpeas or tofu. These options boost protein and make the dish filling. Don’t be afraid to play with flavors! Here are some fun ideas: - Experimenting with herbs and spices: Try adding fresh basil, rosemary, or red pepper flakes. These can change the whole taste of your pasta. - Substituting coconut milk: If you want a different flavor, swap coconut milk for almond milk or cashew cream. Each will give a new twist to the sauce. You can find the full recipe in the article above and create your own unique dish! To keep your Vegan Creamy Pumpkin Vodka Pasta fresh, use airtight containers. Glass or plastic containers work well. If you have a lot of leftovers, divide them into smaller portions. This way, you can enjoy them later without waste. Store the pasta in the refrigerator. It stays good for a few days. If you want to keep it longer, freeze it. Make sure to label your containers with the date. This helps you know when to use them. When reheating, use a skillet or a microwave. If using a skillet, add a splash of water or coconut milk. This helps prevent clumpiness. Stir the pasta often while it warms up. If using a microwave, heat in short bursts. Stir in between to ensure even heating. Avoid high heat, as this can dry out the dish. Your goal is to warm the pasta gently without losing its creamy texture. In the fridge, your Vegan Creamy Pumpkin Vodka Pasta lasts about 3 to 5 days. Always check for any off smells or changes in texture before eating. If you freeze it, the dish can last up to 3 months. For the best flavor, try to use it within the first month. Remember, the longer it sits in the freezer, the more the taste may change. For best results, thaw it in the fridge before reheating. Yes, you can make this recipe gluten-free. Just swap regular pasta for gluten-free pasta. Many brands offer great options, like brown rice pasta or chickpea pasta. Both work well and keep the taste great. If you need a substitute for coconut milk, you have a few options. Almond milk is a good choice. You can also use cashew milk for a creamier texture. Soy milk works too, but it is thinner. Choose what you like best based on flavor and texture. To add spice, consider using red pepper flakes. Start with a pinch and add more to taste. You can also try fresh chopped chili peppers for a kick. Another idea is to use a spicy sauce, like sriracha, mixed in. Yes, this dish is great for meal prep. Cook a big batch and store it in airtight containers. It will stay fresh in the fridge for 3 to 5 days. You can also freeze it for up to three months. Just reheat it gently to keep the creaminess. You can find pumpkin puree in stores, usually on the canned goods aisle. Look for pure pumpkin, not pumpkin pie filling. If you prefer homemade, you can roast fresh pumpkin. Once soft, scoop out the flesh and blend it until smooth. This gives you fresh flavor and control over the texture. In this blog post, we explored how to make vegan creamy pumpkin vodka pasta. We covered main ingredients like pasta, pumpkin puree, and coconut milk, along with flavor boosters like thyme and paprika. Cooking tips helped you sauté aromatics and create a creamy sauce. You learned about variations and storage tips for leftovers. Remember, this dish is flexible and fun. Feel free to get creative with flavors and ingredients for your perfect meal. Enjoy making it your own!](https://chellesrecipes.com/wp-content/uploads/2025/07/6d4b27bc-09a9-4118-a7ce-6cf1ef2c4084-250x250.webp)
Vegan Creamy Pumpkin Vodka Pasta
Dive into the flavors of fall with this Vegan Creamy Pumpkin Pasta recipe! This rich and comforting dish combines pasta, pumpkin puree, and coconut milk for a delightful creamy texture that's vegan-friendly. Perfect for a cozy night in, it's quick to make and packed with flavor from garlic, thyme, and smoked paprika. Ready to impress your taste buds? Click through to explore this delicious recipe and enjoy a warm bowl of vegan goodness!