Name: Vegan Pumpkin Vodka Pasta
Brand: shortgirltallorder.com
SKU: shortgirltallorder-com-5
Availability: OnlineOnly

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Vegan Pumpkin Vodka Pasta

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×Jump to RecipeThis Vegan Pumpkin Vodka Pasta is so creamy &amp; delicious! Plus, it's topped with crispy breadcrumbs and fresh thyme for the best plant-based dinner recipe.While pumpkin tastes great in desserts like my Pumpkin Sugar Cookies or Vegan Pumpkin Bread, it's equally as good in savory recipes. Just take my Vegan Pumpkin Risotto as one example of how delicious it can be!This pumpkin vodka pasta is another delicious way to use pumpkin in a plant-based dinner recipe and it is so easy too!First, add the cashews to a large cup of boiling hot water and let them soak for about 30 minutes. This helps to soften the cashews and makes them easier to blend into a sauce.While the cashews are soaking, cook the pasta. Once cooked, strain and set aside.Add the soaked cashews and blend them with 1 cup of fresh water to make the cashew cream!Melt the vegan butter in a pan. Then, add in the chopped shallots and minced garlic and cook for 3-5 minutes until translucent.Next, add the tomato paste, chili flakes, salt, &amp; pepper. Mix and cook for another 1-2 minutes.After that, add the vodka. It will bubble pretty aggressively and, once mixed, will make the sauce super smooth.P.S- Adding vodka helps the sauce maintain a smooth texture and helps to balance out the sweetness from the pumpkin.Next, add the pumpkin puree and blended cashew cream. Mix everything together until you have a smooth pumpkin pasta sauce.It's a good idea to test the sauce now and see if you need to add any additional salt &amp; pepper.Finally, add in the cooked pasta and stir together until the vodka sauce completely coats the noodles. Then, top this vegan pumpkin pasta with crispy breadcrumbs and fresh thyme to serve!How do I make crispy breadcrumbs?To make crispy breadcrumbs, melt 1 ½ Tablespoons of vegan butter or olive oil in a pan. Once melted, add ½ cup of Italian breadcrumbs to the pan. Season with a little salt, pepper, and fresh thyme. Then, cook on low heat until the breadcrumbs are toasted and begin to crisp and turn a light brown color.Can I make this pumpkin pasta gluten-free?Definitely! The sauce is already gluten-free, so all you need to do is use gluten-free pasta.How do I store leftover pumpkin vodka pasta?Leftovers can be stored in a closed container in the fridge for 3-4 days or in the freezer for up to 1 month. The breadcrumbs will lose some of their crispiness once stored, but still taste delicious!You're going to love this Vegan Pumpkin Vodka Pasta with crispy breadcrumbs! It's so flavorful and the best easy &amp; comforting weeknight dinner. Enjoy!-TSGMore plant-based pasta recipes you will love:If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my&nbsp;Instagram,&nbsp;Facebook, TikTok, and&nbsp;Pinterest,&nbsp;or sign up for our&nbsp;newsletter!from votesPrintPin« Vegan Pecan Pie CookiesVegan Purple Sweet Potato Pie »And receive our FREE ebook with 6 easy 30-minute weeknight dinners to help you eat more plant-based meals!Delicious. I’m so happy to find a recipe to use up some unused pumpkin purée in my fridge. A great quick meal.the crumbs on top are a great addition. 🙂ReplyI loved it!!!!ReplyThis site uses Akismet to reduce spam. Learn how your comment data is processed.

×Jump to RecipeThis Vegan Pumpkin Vodka Pasta is so creamy &amp; delicious! Plus, it's topped with crispy breadcrumbs and fresh thyme for the best plant-based dinner recipe.While pumpkin tastes great in desserts like my Pumpkin Sugar Cookies or Vegan Pumpkin Bread, it's equally as good in savory recipes. Just take my Vegan Pumpkin Risotto as one example of how delicious it can be!This pumpkin vodka pasta is another delicious way to use pumpkin in a plant-based dinner recipe and it is so easy too!First, add the cashews to a large cup of boiling hot water and let them soak for about 30...

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Vegan Pumpkin Vodka Pasta

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