Description
This cozy bowl of pumpkin miso pasta is super creamy and delicious! Ready in just 20 minutes, this comforting vegan pasta recipe is perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Pasta
- 8oz pasta of choice (gluten-free, if needed)
Pumpkin Miso Sauce
- 3 cloves garlic, minced
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup vegetable broth
- 2 tablespoons white miso paste
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1/2 teaspoon ground sage
- 1/4 teaspoon black pepper
Instructions
- Cook the pasta. Cook pasta al dente in salted water according to package instructions. Drain but do not rinse. Set aside.
- Make the sauce. While the pasta is cooking, heat up a medium pot over medium low heat. Add a splash of water and cook the minced garlic for 30-60 seconds. Add the remaining ingredients for the sauce to the pot. Raise the heat to medium and cook for 5 minutes, stirring constantly.
- Add the cooked pasta to the pot, stirring to coat the noodles with sauce.
- Remove from heat and enjoy immediately. Keep leftovers in the fridge for up to a week.
Nutrition
- Serving Size: 1 serving
- Calories: 391.7 kcal
- Sugar: 5 g
- Sodium: 655.5 mg
- Fat: 6.8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 67.6 g
- Fiber: 5.3 g
- Protein: 13.6 g
- Cholesterol: 0 mg
Keywords: pumpkin pasta, pasta recipes with miso, vegan pasta recipes