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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.