Vegan Pumpkin Penne Food

VEGAN PUMPKIN PENNE

Vegan Pumpkin Penne image

To give credit where it is due, I based this off another post, Recipe #100336 because it looked delicious but I decided to change some ingredients to make it vegetarian suitable (primarily vegan) and healthier. I would garnish this with real parmesan as shown in the original post, but vegans and the lactose intolerant may like to use Recipe #413778. This would be great with whole wheat pasta or that Ronzoni Smart Taste stuff made from veggies.

Provided by the80srule

Categories Penne

Time 45m

Yield 2 , 2 serving(s)

Number Of Ingredients 10

Ingredients

1/3 cup chopped onion
1 garlic clove (1/2 tsp minced)
1 tablespoon olive oil
2/3 cup pumpkin puree
1 cup vegetable broth
1/2 cup water
2 tablespoons unsweetened soymilk
1/2 teaspoon ground nutmeg
1/2 lb penne pasta
3 tablespoons minced fresh flat-leaf parsley

Steps:

In a large skillet cook the onion and garlic in the olive oil over moderate heat until soft and translucent.
Stir in the pumpkin, broth, water, soymilk, nutmeg, and some salt & pepper to taste.
Simmer the sauce, stirring occasionally, for 10 minutes.
While the sauce is simmering, boil the penne in salted water until al dente, about 8 minutes.
Dain penne well, reserving about 1 cup of the cooking water.
Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 5-20minutes or until pasta is well-coated.
Stir parsley into pasta and serve with parmesan cheese, as desired.

VEGAN PUMPKIN MACARONI AND CHEESE

Vegan Pumpkin Macaroni and Cheese image

Can you believe this imposter could actually pass for the real deal? Take your regular macaroni and cheese and explore the vegan world. Make sure you check your ingredients to ensure they're vegan.

Provided by thedailygourmet

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 3

Number Of Ingredients 7

Ingredients

8 ounces penne pasta
2 tablespoons flour
1 tablespoon extra virgin olive oil
½ cup oat milk
8 ounces pumpkin puree
2 teaspoons garlic salt
5 ounces shredded vegan Cheddar-style cheese, divided (such as Daiya®)

Steps:

Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and return to the pot.
Combine flour and oil in the same pot and mix until a smooth paste is formed. Add oat milk slowly. Incorporate pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan cheese. Mix until smooth.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Fill 3 individual oval gratin casserole dishes with the pasta mixture. Top equally with remaining vegan cheese.
Broil in the preheated oven until cheese is melted, 1 to 3 minutes. Serve warm.

Nutrition Facts : Calories 546.8 calories, Carbohydrate 74.1 g, Fat 19 g, Fiber 4.9 g, Protein 16.5 g, SaturatedFat 8.6 g, Sodium 2117.4 mg, Sugar 5 g

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