This autumnal pasta dish features al dente spaghetti coated in a velvety pumpkin sauce made with a medley of spices, almond milk, and nutritional yeast.

Quick Info

⏱️ 45 min • 🍽️ 4 servings • ⭐ 100%

Nutrition

126 cal • 4g protein • 22g carbs • 2g fat

Tags

[Dairy-Free] • [Healthy] • [Vegan] • [Vegetarian] • [Easy] • [Dinner] • [Pescatarian] • [Under 45 Minutes]

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 250 gms chopped pumpkin
• ½ teaspoon salt
• 2 cloves garlic, grated
• ½ tsp dried oregano
• ¼ tsp dried tarragon
• ¼ tsp cinnamon powder
• 1 onion, sliced
• 500 ml Passata sauce (or crushed tomatoes)
• 1 tsp paprika powder

Instructions Preview

1. Heat a pan with oil, add the veg, and saut…
2. Blitz the sautéed veg along with the Passa…
3. Sauté the sliced onion till soft in oil.

…and 3 more steps

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Recipe by: Su Saga • From: Tasty