VEGAN PUMPKIN PAPPARDELLE

By Director – Josh Ball · Last updated Tuesday, 09 April 2024 · 3 min read

VEGAN PUMPKIN PAPPARDELLE

As fall approaches and the weather starts to turn, we love to cook heartier, warmer meals. And there’s no better option than pumpkins! This wonderful veggie is not only versatile but also filled with vitamins, minerals, and antioxidants that are good for your body and may boost your immune system.

Our current favourite is the Vegan Pumpkin Pappardelle recipe by @tessbegg! The combination of the natural sweetness from pumpkins with the creaminess of soy milk makes this dish simply irresistible.

Want to give this recipe a try? You’re in luck because we just added tons of ingredients to our Farmers Pick Pantry to create this recipe, such as pappardelle pasta, soy milk, olive oil, salt, and pepper! Simply add them to your Farmers Pick Box, and we’ll deliver them right to your door.

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Prep Time 20

Cook Time 40

Course Main Course

Cuisine Modern Italian

Servings 4

Ingredients

Pumpkin Sauce

1/2 small butternut pumpkin, peeled and diced (roughly 2 cups)
1 large carrot, diced (roughly 1 cup)
5-6 garlic cloves, peeled
1 1small brown onion, quartered
600 ml soy milk
1 tsp vegetable stock powder
Salt and pepper
1 tsp paprika
1 tsp chilli flakes
1 tsp onion powder
1/3 cup nutritional yeast
1/2 lemon, juiced
Olive oil

Cheezy Walnut Topping

1/4 cup walnuts
3 tbsp nutritional yeast
pinch of salt and pepper
1/4 tsp onion powder

Other

4 servings of Pappardelle pasta
Fried sage leaves

Instructions

Preheat the oven to 200°c and line a baking tray with baking paper. Add the pumpkin, carrot, garlic and onion on the tray, add a light drizzle of olive oil and a pinch of salt. Toss to combine. Place in the oven to cook for 30-40 mins until golden/tender.
When the vegetables are nearly ready, cook the pasta according to package instructions. Once vegetables are ready, allow to cool for 5 minutes.
Add the walnut topping ingredients to a small blender jug and pulse until fine.
Add the vegetables, soy milk, nutritional yeast, lemon, salt, pepper and seasonings to a high speed blender, blend on high until creamy (Note – You can start with half the soy milk and add the remaining as you go. It’s forgiving this way especially if you’re using more or less pumpkin/carrot).
Pour the sauce into a pan over medium heat, add the pasta and combine. Serve with the walnut topping and sage leaves.