Nutrition
Calories: 449kcal | Carbohydrates: 45.8g | Protein: 33.5g | Fat: 9.8g | Fiber: 11g
This is a fun Halloween recipe because we’ve got black noodles and and orange pumpkin pasta sauce! It comes together in under 20 minutes and packs a ton of protein!
Servings
Ingredients
- 3/4 cup pumpkin puree
- 1/2 onion diced
- 1 bulb garlic minced
- 1/2 cup Nutritional Yeast
- 1 package Extra Firm Silken Tofu (Mori-Nu 12.3oz/ 348g package)
- 1/2 cup Soy Milk unsweetened
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 1/4 tsp salt
- 1 tsp rubbed sage
- 1 tbsp white wine vinegar
- 1/4 tsp turmeric
- 1/4 tsp pumpkin pie spice
- 1 box What If Foods Charcoal Noodles Bamnut (5 servings)
- Vegan Parmesan if you’re feeling fancy we used the Violife Parm Block
Instructions
- Bring a pot of water to a boil; cook Charcoal Noodles per package instructions.
- In a medium-low heat skillet, saute onion until translucent. Add in minced garlic, and saute for another 3 - 5 minutes, stirring regularly.
- In a blender, mix all ingredients (excluding noodles and parm).
- Once well blended and creamy, combine noodles and sauce.
- Top with parmesan!
Equipment
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Notes
Track this on My Fitness Pal searching:
PDV Spooktacular Pumpkin Pasta
Did you make this recipe?Mention @proteindeficient.vegan
Additional Information:
- Could be made gluten-free by swapping the noodles with a chickpea or lentil variety.
- Could be made oil-free by not using the vegan parmesan.
If you’re looking for a cool Halloween dinner, this Spooktacular Pumpkin (and Sage) Pasta is the one! I stumbled upon these cool black noodles and knew I had to make a cheesy pumpkin sauce to go with them! If you don’t want to buy the black noodles, you could just use normal noodles (or black bean pasta) and still have a cozy, fall meal! Also, this pasta recipe is packed with hidden veggies 🙂
Ingredients
- Pumpkin puree – I used canned because I’m kind of lazy, but you could definitely use fresh as well!
- Onion – I prefer to use sweet, white or yellow for this recipe.
- Garlic – I almost always use fresh garlic even though it takes longer because I think the taste and smell are a lot nicer. You could use pre-minced if you’re trying to save some time! Side note – yes, that is one BULB of garlic. We don’t play around on Halloween (that’s when the vampires roam)!
- Nutritional Yeast – if you’re newer to plant-based or dairy-free cooking, nutritional yeast is used to add a cheesy flavor to recipes! It’s a shelf-stable ingredient and can be found at. most grocery stores; you can also purchase it online! There are two types – fortified (with B12) and non-fortified (without B12) – really up to you which type you use because they taste pretty much the same.
- Extra Firm Silken Tofu – when you make this, make sure you use silken tofu! Using regular (firm/extra firm/super firm) will end up as a hummus-y texture, so don’t do that! Silken tofu comes in two varieties – refrigerated and shelf-stable. You can find refrigerated at most grocery stores near the tofu section. The shelf-stable variety is usually put in the International Food isle (at least in the States); you can also buy it online. I often use Mori-Nu Extra Firm Silken Tofu, but any silken tofu will work great!
- Soy Milk – this just happens to be my favorite plant-based milk, but you can use your favorite. I would recommend using a creamier milk like oat or soy though!
- Garlic powder, onion powder, salt, rubbed sage, turmeric (for color), pumpkin pie spice
- White Whine Vinegar – this is used to add some acidity to the cheese sauce so it’s not so one note. If you don’t have White Whine Vinegar, you could use another mild vinegar like Apple Cider Vinegar or Rice Vinegar.
- What If Foods Charcoal Noodles Bamnut – these are the weird black noodles I was talking about earlier! I found them online and thought they looked cool! If you want to use normal noodles, you definitely can 🙂 Black Bean noodles are another great option!
- Vegan Parmesan – if you’re feeling fancy you can add a sprinkling of vegan cheese when you’re plating it! If you’re trying to eat more Whole Food Plant-Based (WFPB), this can be omitted or replaced with more nutritional yeast.
Instructions
- Bring a pot of water to a boil.
- Dice the onion and mince the garlic.
- Cook Charcoal Noodles (or whichever noodles you’re using) per the package instructions.
- In a medium-low heat skillet, saute the diced onion until translucent. This will take 3 – 5 minutes. Stir regularly to avoid burning or sticking to the pan.
- Add in the minced garlic, and saute for another 3 – 5 minutes, stirring regularly to avoid burning.
- In a blender, blend all of the ingredients together – cooked onion, garlic, soy milk, silken tofu, nutritional yeast, pumpkin puree, garlic powder, onion powder, salt, rubbed sage, turmeric (for color), pumpkin pie spice and white whine vinegar, until creamy and well mixed.
- Once well blended, combine the cooked noodles and sauce.
- Top with parmesan (if you want)!
Silly Little Haiku
Black noodles look cool
Lots of garlic for the vamps
Halloween dinner
Author
Protein Deficient Vegan
