Pumpkin Pasta Sauce

It’s September which basically means summer is over (even though the weather is still nice and technically fall isn’t until September 22). However, we all feel like September 1st is the beginning of fall despite the technicalities, and with fall, that comes one thing – PUMPKIN! This pumpkin pasta recipe is a great way to use up a can of pumpkin puree, and has the perfect flavors for fall.

Why you’ll love this pumpkin pasta:

• Easy: To make this pumpkin pasta sauce, it doesn’t require to much manual labor but has great rewards. The same thing goes for the yummy cheesy maple tofu that pairs with it.
• Fall Fever: Pumpkin and fall are a match made in heaven that every basic b*tch can never get enough of. This recipe is perfect for that

Ingredient Notes:

Pumpkin Puree: Do NOT make the mistake of buying pumpkin pie filling because you’ll seriously regret it. Ensure you are buying 100% pure pumpkin puree. This puree is rich in vitamins, minerals, and antioxidants. It’s so healthy.

Nutritional Yeast: To give the tofu a cheesy flavor, I’ve used Bob’s Red Mill Nutritional Yeast which is seriously my favorite. Not only does it give a boost of cheesiness, but also is loaded with B vitamins, and other healthy benefits.

How to make pumpkin pasta:

To make the Cheesy Maple Tofu:

1. Preheat the oven to 400F and prepare a baking tray with parchment paper.
2. Drain the excess water from the tofu package, break it into medium-sized pieces, and add to a large bowl.
3. Add the maple syrup, cornstarch, nutritional yeast, olive oil, garlic powder, salt, and black pepper.
4. Mix the ingredients together.
5. Set onto the prepared tray and bake for 30 – 35 minutes until golden brown. Make sure to flip halfway through and overbake it. The best texture for this tofu is a light crispy outside, with a softer inside.
6. Begin to prepare the remaining pasta dish within the last 10 minutes of the baking time.

To make the pumpkin pasta sauce:

1. Prior to making the sauce or during, prepare the Spaghettini pasta according to the instructions on the package in a large pot.
2. Rinse and strain, saving ½ cup of the pasta water.
3. Melt the butter in a large pan over medium-high heat.
4. Once it begins to bubble, add the garlic.
5. Cook for 3 – 5 minutes until fragrant.
6. Add the salt, garlic powder, onion powder, minced onion, cracked black pepper, and red chili flakes. Stir and cook for 1 minute.
7. Add the cherry tomatoes, cooking for another 2 – 3 minutes, allowing them to soften.
8. Next, add the heavy cream, nutritional yeast, and pasta water, and let it cook for 5 minutes to thicken.
9. Add the parmesan cheese, constantly stir to allow even melting, and bring the mixture to a light boil.
10. Transfer the cooked Spaghettini pasta into the large pan with the sauce, mixing thoroughly to combine.
11. Gently stir the cheesy maple tofu into the pasta, and serve with fresh basil leaves- enjoy!

Expert Tips & FAQ:

How do I make pumpkin pasta vegan? You can definitely swap the parmesan for your favorite vegan option. 

Customize This Recipe: Feel free to customize this pasta in any way you want- use more or less nutritional yeast, half the tomatoes, add hot sauce, roast some veggies to serve, chose a different protein- it is all up to you! 

How can I make this pasta gluten-free? Make this gluten-free by using desired gluten-free pasta! 

What can I do with leftover pumpkin puree? Here are some great recipes you can use to use it up: Vegan Pumpkin Bread, Pumpkin Scones, Pumpkin Chocolate Chip Bread, or Easy Pumpkin Hummus.

Storage: This pasta is best kept in the fridge in an airtight container for up to 5 days.

Other fall recipes to try:

• Pumpkin Spice Latte
• Pumpkin Mac & Cheese
• Pumpkin Curry Soup
• Pumpkin Seed Pasta Salad

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Pumpkin Pasta

5 from 1 vote

This pumpkin pasta recipe with cheesy maple tofu is a delicious fall dinner to warm you from the inside out.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Summer Meal, Vegetarian Meals, Pasta

Cuisine Vegetarian

Servings 4

Calories 477 kcal

Ingredients

  

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For the Cheesy Maple Tofu,

• 350 g package firm tofu
• 3 tbsp. maple syrup
• 2 tbsp. corn starch
• 1 ½ tbsp. Bob’s Red Mill Nutritional Yeast
• 1 tbsp. olive oil
• 1 tbsp. salt
• 2 tsp. garlic powder
• 1 tsp. black pepper

For the Pasta,

• 2 tbsp. unsalted butter
• 1 medium yellow onion diced
• 2 garlic cloves minced
• 1 ½ tsp. salt
• 1 tsp. garlic powder
• 1 tsp. minced onion
• ½ tsp. cracked black pepper
• ½ tsp. red chili flakes
• ¼ – 1/3 cup Bob’s Red Mill Nutritional Yeast
• 1 cup cherry tomatoes
• 1 cup pumpkin puree
• ½ cup heavy cream
• ½ cup. pasta water
• 2/3 cup parmesan grated
• 2 cups Spaghettini
• ½ cup fresh basil

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Instructions

 

Instructions

• To make the Cheesy Maple Tofu,
• Preheat the oven to 400F and prepare a baking tray with parchment paper.
• Drain the excess water from the tofu package, break it into medium-sized pieces, and add to a large bowl.
• Add the maple syrup, cornstarch, nutritional yeast, olive oil, garlic powder, salt, and black pepper.
• Mix the ingredients together.
• Set onto the prepared tray and bake for 30 – 35 minutes until golden brown. Make sure to flip halfway through and overbake it. The best texture for this tofu is a light crispy outside, with a softer inside.
• Begin to prepare the remaining pasta dish within the last 10 minutes of the baking time.
• Prior to making the sauce or during, prepare the Spaghettini pasta according to the instructions on the package in a large pot.
• Rinse and strain, saving ½ cup of the pasta water.
• Melt the butter in a large pan over medium-high heat.
• Once it begins to bubble, add the garlic. Cook for 3 – 5 minutes until fragrant.
• Add the salt, garlic powder, onion powder, minced onion, cracked black pepper, and red chili flakes. Stir and cook for 1 minute.
• Add the cherry tomatoes, cooking for another 2 – 3 minutes, allowing them to soften.
• Next, add pumpkin puree and the heavy cream, nutritional yeast, and pasta water, and let it cook for 5 minutes to thicken.
• Add the parmesan cheese, constantly stir to allow even melting, and bring the mixture to a light boil.
• Transfer the cooked Spaghettini pasta into the large pan with the sauce, mixing thoroughly to combine.
• Gently stir the cheesy maple tofu into the pasta, and serve with fresh basil leaves- enjoy!

Video

Notes

Notes 

This pasta is incredibly delicious- it will be a HUGE hit at all of your gatherings! 
You can definitely swap the parmesan for your favorite vegan option. 
Feel free to customize this pasta in any way you want- use more or less nutritional yeast, half the tomatoes, add hot sauce, roast some veggies to serve, chose a different protein- it is all up to you! 
Make this gluten-free by using desired gluten-free pasta! 
This pasta is best kept in the fridge in an airtight container for up to 5 days.

Nutrition

Serving: 1 | Calories: 477kcal | Carbohydrates: 40.7g | Protein: 22.1g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8.5g | Trans Fat: 0.2g | Cholesterol: 44.5mg | Sodium: 1122.5mg | Fiber: 8g | Sugar: 20.8g

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