Creamy Vegan Pumpkin Fettuccini

This pasta dish is in keeping with the season of pumpkin everything, but it’s super creamy, savory and not at all pumpkin spiced. This recipe makes two generous servings. For an entire 16 oz package of pasta you will need to double the recipe.

This is by far my favorite pasta recipe for the fall/winter season. I can not express enough how deceptively delicious it is! The pumpkin in the sauce makes gives this dish some health benefits that may surprise you!

Pumpkin is a nutrient-dense fruit that offers various health benefits. It is rich in essential vitamins, particularly vitamin A, which supports healthy vision and immune function. Additionally, pumpkin is a great source of fiber, aiding in digestion and promoting a feeling of fullness. The high antioxidant content in pumpkin can help reduce inflammation and lower the risk of chronic diseases. Consuming pumpkin may also support heart health due to its potassium content, which helps regulate blood pressure. Including pumpkin in your diet can be a delicious way to boost your overall health and well-being.

For this recipe you will need the following ingredients:

approximately 8 oz of fettuccini pasta [about half of a 16 oz package]

• 1 small onion chopped

• 2 Tablespoons of oil

• 2 Tablespoons of minced garlic

• 1 1/2 cups of imitation beef broth [you can use vegetable broth]

• 2 beyond sausage hot Italian sausages chopped

• 2 Tablespoons of flour

• 1/3 cup of pumpkin puree [be sure it is plain pumpkin and not pumpkin pie filling]

• 1/2 cup of plant milk [be sure it is unsweetened]

• 1/2 teaspoon of salt

• 1/2 teaspoon of umami mushroom seasoning [sold at Trader Joe’s and Target]

• 1 teaspoon of garlic powder

• 1 teaspoon of onion powder

• black pepper to taste

Start by cooking the onions in the oil over medium low heat until they begin to brown. Add the minced garlic and cook that for a couple of minutes. If the onions and garlic have started to stick to the pan a little and there are brown bits stuck to the pan, pour in a splash or two of the broth and stir it around. This should get all of the brown bits off of the pan and keep things from sticking a.k.a. deglaze the pan.

Now add the sausage and cook it for about 3 minutes. You are looking for the sausage to release it’s oil. Along with the oil will come some of the spices from the sausage.

Sprinkle the 2 Tablespoons of flour over the contents of the pan. Stir it constantly and let it cook for a minute. This will cook out the raw flour taste.

Add the broth a little at a time until it’s all incorporated. Now add the pumpkin puree and the plant milk. Stir everything together and bring it to a simmer.

Add the remaining ingredients. Stir everything around gently as it simmers for about 10 minutes.

Set the sauce aside while you cook the fettuccini noodles according to the package directions.

once the noodles are done cooking, drain them and toss them into the sauce.

I garnished mine with Follow Your Heart parmesan and raw pumpkin seeds.