Two-Ingredient Vegan Pumpkin Pasta

This vegan vegetable-based pasta has a dense, hearty texture. The pumpkin creates beautiful, natural orange color. Surprisingly, the pasta, even when cooked, didn’t taste like pumpkin, allowing you endless patsa-bilities concerning sauce choice. The pumpkin, given its high water content, does an amazing job binding the flour, producing a perfectly elastic, moist dough.

cut pasta, see thickness


This recipe uses a little bit more flour than the other two pastas needed to make Fresh Tri-Color Pasta. In turn, it makes more dough. Which isn’t bad thing! Once you have cut your pasta, it can be frozen. Since I made small batches, I cooked the entire yield (about two servings). Another great thing about the vegan dough, it doesn’t need to rest! So there really is no reason not to make it. You can have amazing fresh pasta rolled and cooked while your tofu marinades and bakes in the oven…. for example 🙂

Two-Ingredient Vegan Pumpkin Pasta

File_008(2).jpegTotal Time: 22 minutes

Prep: 20 minutes

Cook: 2 minutes

Yield: 2 servings

Level: Moderate



1/2 of 14 oz can, pumpkin purée or about 1/2 c. + 2 tsp. homemade purée

1 1/2 c. all purpose flour

1/2 tsp. salt


Dump flour on a clean work area. Made a well in the floor using the back of a measuring cup. Put pumpkin and salt in the middle. Mix with a flour, working from the inside out. When combined, knead the dough for 2-3 minutes.

Using a pizza cutter or sharp knife, cut the dough into noodles about a centimeter in width. I found thicker pasta, like linguine, held up better in the cooking process. The small, thin noodles I tried to make, stuck to each other.

I would recommend transferring noodles from your cutting board to a lined cookie sheet a few noodles at a time. Scoop up 4-5 noodles using a meat fork, twirl them around the fork and slide them onto the baking sheet. Cover with a towel.

Bring a large pot of salted water to a boil. Add pasta, stirring gently with meat fork. Cook only 1 1/2 to 2 minutes. Pasta should float when done. Drain, toss with pesto, tomato sauce, or vegan pumpkin cream sauce. Serve hot with fresh basil and soy-cheese.


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