Talk about the perfect autumn bowl of a hearty meal! This creamy vegan pumpkin chipotle pasta recipe is perfect for fall and winter. We wanted to make sure we create the tastiest and creamiest sauce using any dairy. This time, we are using coconut cream to bring all the beautiful flavours of the pumpkin puree, sage, and chipotle together. We also use Dibble Chipotle Mayo as the key ingredient of this decadent sauce to add depths of smokiness to this pasta recipe. It will instantly elevate of what seems like a simple pumpkin sauce and make it next level deliciousness. This easy tomato-free, pumpkin chipotle pasta is an impressive yet super easy hack to change up your pasta routine! Because comfort food doesn't mean it needs to be boring.
Prep Time 5 minutes
Cook Time 60 minutes
1/2 butternut pumpkin
1/4 cup non-dairy milk
100 g pasta
1 clove garlic, crushed
1/2 brown onion, diced
2 Tbsp olive oil
1 cup silken tofu, mashed
10 g fresh sage
In a preheated oven of 190°C, line your tray with baking paper. Bake the half of the butternut pumpkin with cut-side down for 45 minutes until the meat is tender.
While the pumpkin is in the oven, boil your pasta accordingly to the package instruction. We're using egg, dairy, gluten free fusilli pasta. Drain and set aside.
Add the pumpkin meat and non-dairy milk and blend well in a blender or food processor until smooth and becomes a puree.
In a medium pan on medium heat, brown onions, garlic, and sage with the olive oil.
Add coconut cream, pumpkin puree, and vegetable stock. Mix well.
Take the pan off the heat and add Dibble Chipotle Mayo. Mix all the sauces thoroughly until everything is combined. Transfer the cooked pasta to the pan and coat generously with the sauce, ready to be served hot.