What kind of pumpkin should I use for the sauce?

The recipe specifies 1/2 pound of roasted pumpkin, which you'll cube, bake until soft, and then puree until creamy, adding water or vegetable broth as needed.

How do I make the almond Parmesan dairy-free?

The almond Parmesan is made by blending blanched almonds with nutritional yeast, wheat germ, and white miso, creating a savory, cheesy topping without any dairy.

Can I adjust the spice level in this pasta?

Yes, the recipe includes red pepper flakes to taste, so you can easily increase or decrease the amount to suit your preference for heat.

What's the best way to achieve a velvety sauce consistency?

After adding the pumpkin puree and tomato paste, cook over low heat for 5 minutes, adding water as needed to achieve a soft and velvety sauce consistency.

How should I store leftover Pumpkin and Almond Parmesan Pasta?

Store any leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

10 years ago

Pumpkin and Almond Parmesan Pasta [Vegan

SM By: Simona Malerba

Author Bio

I am a vegan chef and freelance food photographer who collaborates with companies, magazines, and... Read More

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A bowl of orecchiette pasta coated in a creamy, orange pumpkin sauce, garnished with fresh parsley and a generous sprinkle of homemade almond Parmesan.

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Pumpkin and Almond Parmesan Pasta [Vegan

Dairy Free

This decadent pasta dish is the ultimate weeknight comfort food. Pasta is enveloped by a creamy, velvety pumpkin sauce and a generous sprinkling of dairy-free Parmesan. The sauce is made by roasting the pumpkin until tender and then blending it until smooth and luscious and combining it with shallots, chili... Read More

Ingredients You Need for Pumpkin and Almond Parmesan Pasta [Vegan

For the Pasta:

6 ounces orecchiette
1/2 pound roasted pumpkin
1 tablespoon chopped parsley
1 spring of rosemary, chopped
7 sage leaves, chopped
1/4 of a shallot, chopped
1 teaspoon tomato paste
Red pepper flakes, to taste
1 garlic clove
Extra virgin olive oil, to taste

For the Almond Parmesan:

2 tablespoons nutritional yeast
2 tablespoons wheat germ
5 blanched almonds
1 teaspoon white miso
Salt, to taste

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How to Prepare Pumpkin and Almond Parmesan Pasta [Vegan

Preheat oven to 390°F. Cube the pumpkin, spread it onto a baking sheet, cover with tinfoil to keep it from drying out, and cook until it is soft. Add to a food processor or high-speed blender and purée until creamy, adding water or vegetable broth as needed.
In a skillet, cook the shallots, garlic, and red pepper flakes with a little olive oil. Add water, if needed. Add the sage and rosemary, then cook for 2 minutes.
Dilute the tomato paste with a little bit of water, then add it to the pan along with the pumpkin purée and cook over low heat for 5 minutes. Add water, if needed, until you get a soft and velvety sauce. Finally, stir in the parsley, season with salt, and cook for 2 more minutes. Cook the pasta in salted water.
Meanwhile, prepare the almond Parmesan by combining the almonds with the yeast and wheat germ in a blender. Mix everything together for 30 seconds, then add the miso.
Drain the pasta and toss in pan with the cream of pumpkin, adding a few tablespoons of cooking water to make it creamy. Serve sprinkled almond Parmesan.