autumn/ gluten free/ mains + sides/ recipes/ vegan

Date Night Pumpkin Pasta

Date Night Pumpkin Pasta | Well and Full | #vegan #autumn #fall #recipe

This festive autumn Date Night Pumpkin Pasta is the perfect romantic and cozy dish for a stay-at-home date night! Vegan with a gluten-free option.


It’s October, and I couldn’t be more excited about it!! This month is Halloween, which is one of my favorite holidays. I always stress out about what I want my costume to be, but I found this really cute glitter unicorn horn at Walmart the other day so a unicorn it is!! I do have a penchant for all things shiny and glittery, so this is the perfect costume for me! ;)

After months of dealing with some weird medical issues and fighting to get to the bottom of them, I feel like I’m finally in a position where I can enjoy my fall. I have some really exciting projects lined up that I can’t share just yet, but I can’t wait to tell you all! However, I can reveal that these projects will really be a test of my culinary abilities, so I’ve been reading cookbooks and food literature to broaden my horizons. I have also been actually thinking about taking some formal cooking classes, to really hone my craft! I’d love to be able to take my recipes to the next level :)

Today’s recipe is a bit of a riff on a similar pumpkin pasta I made three years ago, but this one is a little more elegant and elevated. The combination of pumpkin and tomatoes makes for a delicious savory and full-bodied sauce. The addition of almond milk also makes it creamy while still being vegan (though I’ve included notes for a vegetarian version in the recipe). I hope you enjoy it! :)

Date Night Pumpkin Pasta | Well and Full | #vegan #autumn #fall #recipe

Date Night Pumpkin Pasta

This festive autumn Date Night Pumpkin Pasta is the perfect romantic and cozy dish for a stay-at-home date night! Vegan with a gluten-free option.

Prep Time 10 minutes
Cook Time 20 minutes

Ingredients

Pasta

  • 1 Lb Gluten-Free or Whole Wheat Spaghetti

Sautéed Elements

  • 4 Tbs Olive Oil
  • 1/2 White Onion chopped
  • 6 Cloves Garlic chopped
  • 1 Tsp Paprika
  • 2 Tsp Dried Basil
  • 1/2 Tsp Black Pepper
  • 1 1/2 15-oz Cans Pumpkin Purée
  • 1 15-oz Can Fire-Roasted Tomatoes
  • 1/3 Cup Water

For the Blender

  • 1 1/2 - 2 Tsp Salt to taste
  • 1/2 Cup Unsweetened Almond Milk
  • 1/4 Cup Olive Oil

Possible Toppings

  • Pumpkin Seeds
  • Red Pepper Flakes
  • Arugula

Instructions

  1. To start, cook your pasta in salted water according to the package instructions (al dente). When done, drain pasta and set aside.

  2. In a large pot, bring the olive oil to medium heat. Add in the chopped onion, and sauté until soft, about 3-4 minutes.

  3. Then, add in the chopped garlic and sauté for another minute.

  4. Add in the spices, and stir until garlic and onions are evenly coated.

  5. Then, add in the pumpkin purée, tomatoes, and water, and simmer for about 5 minutes. When done, let cool slightly.

  6. Once the pumpkin sauce is slightly cooled, add it into the blender with the other blender ingredients, blending until everything is smooth and creamy. Taste, and adjust seasonings if desired.

  7. Add the sauce back to the pot and toss with the pasta until all of the pasta is evenly coated.

  8. Serve pasta with any toppings you like - ideas can include pumpkin seeds, red pepper flakes, or arugula.

  9. Enjoy!

Recipe Notes

  • No need to finely mince the garlic here - it will be blended up in the end! 
  • For this recipe I used gluten-free brown rice spaghetti, but any other variety will do. Just be sure to not overcook the pasta!
  • To make a vegetarian version of this dish, replace the olive oil in the sauté with butter and top with vegetarian parmesan at the end.
  • This recipe will easily serve 2 with leftovers. 

Date Night Pumpkin Pasta | Well and Full | #vegan #autumn #fall #recipe

P.S.

If you make this Date Night Pumpkin Pasta and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)

4 Comments

  • Reply
    Katya
    October 12, 2019 at 2:43 am

    I mean, October is the best, right? The most amazing month with achingly beautiful colours, romantic mists and cool winds. I love it :) Plus it’s got the best foods available with their rich autumn flavours.

    Fun fact, btw: here in Poland we haven’t got canned pumpkin. If I wanna some pumpkin puree, then guess what? I need to prepare it myself beforehand. I always find it kinda funny.

    All the best with your health and new exciting projects!

    • Reply
      Sarah
      October 16, 2019 at 1:30 pm

      October is such a great month!! Over here in America the leaves are starting to change color and it’s absolutely beautiful :) And that’s so crazy that you don’t have pumpkin purée! I use up so much of it, if I had to make it myself it would take up so much time lol ;)

      • Reply
        Katya
        October 17, 2019 at 1:54 pm

        Actually, when pumpkins are in full season and you can get all the varieties, I buy tons of them, make pumpkin puree and freeze it for later use :) So throughout the winter and spring my freezer is stocked with boxes of pumpkin puree and I can make myself a lovely bowl of soup if I feel like it. So there :D

        • Reply
          Sarah
          October 18, 2019 at 4:01 pm

          That does sound delicious ;)

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