Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan}
Creamy Pumpkin Pasta with Peas and Toasted Walnuts {Vegan} is a Mediterranean recipe that serves 3. This main course has 570 calories, 21g of protein, and 14g of fat per serving. For $1.89 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free diet. 276 people were impressed by this recipe. This recipe from Hummusapien requires walnuts, cinnamon, coconut oil, and nutritional yeast. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 99%, this dish is outstanding. Users who liked this recipe also liked Pasta with Mascarpone Pumpkin Sauce and Toasted Walnuts, Pasta with Creamy Dairy-Free Pumpkin Sauce and Walnuts, and Vegan Creamy Lemon Pasta with Peas.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 cup unsweetened almond milk
1 tsp cinnamon
1 tbsp butter or coconut oil
2 cups dry whole-wheat pasta shells or elbow macaroni
1½ tbsp chopped fresh sage
¼ tsp garlic powder
2 tbsp nutritional yeast
1 cup frozen peas
1 cup pumpkin puree
1 tsp salt
¼ cup walnuts, toasted
2 tbsp flour (I used whole-wheat pastry flour)
Equipment:
pot
whisk
bowl
food processor
microwave
frying pan
casserole dish
Cooking instruction summary:
In a medium or large pot, bring water to a boil and add good pinch of salt. Cook the pasta according to package directions.While pasta is cooking, heat a medium pot over medium-low heat. Add butter or coconut oil.In a bowl, whisk together milk and flour, then add to pot along with remaining sauce ingredients. Whisk to combine. Cook for a couple minutes or until heated through, whisking frequently.Meanwhile, microwave the peas for one minute and set aside.Toast walnuts in a small pan over medium heat for 5-8 minutes, stirring occasionally until fragrant and browned. Once browned, pulse in food processor until they resemble breadcrumbs.Strain pasta and add back to pot along with the sauce and peas. Stir to combine. Pour into an 8 x 8in casserole dish and top evenly with toasted walnut crumbs. Serve!
Step by step:
1. In a medium or large pot, bring water to a boil and add good pinch of salt. Cook the pasta according to package directions.While pasta is cooking, heat a medium pot over medium-low heat.
2. Add butter or coconut oil.In a bowl, whisk together milk and flour, then add to pot along with remaining sauce ingredients.
3. Whisk to combine. Cook for a couple minutes or until heated through, whisking frequently.Meanwhile, microwave the peas for one minute and set aside.Toast walnuts in a small pan over medium heat for 5-8 minutes, stirring occasionally until fragrant and browned. Once browned, pulse in food processor until they resemble breadcrumbs.Strain pasta and add back to pot along with the sauce and peas. Stir to combine.
4. Pour into an 8 x 8in casserole dish and top evenly with toasted walnut crumbs.
5. Serve!
Nutrition Information:
covered percent of daily need
