Vegan Pumpkin Garlic Parmesan Pasta
This is easily one of my favorite meal recipes to date. The creaminess is out of this world. I have discovered the best vegan cheese and cream options and used two of them together for this recipe to create magic.
But of course if dairy is not a problem for you- you are welcome to use regular butter, heavy cream and real parmesan. It’ll taste amazing either way.
I am NOT into mushrooms at all- but I was intrigued by the idea of putting them in this pasta so we cooked them in the skillet until they had a beautiful dark golden sear on each side and shrunk down quite a bit. Cooking them this way took away the weird slimy texture and gave them almost a meatier texture. They melt right into the dish with the pasta and I didn’t feel the need to pick a single mushroom out. I loved it!
You end up with a rich, decadent comforting sauce. I knew it would be good- but just HOW good it was took me by surprise,
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Silks Dairy Free Heavy cream is AMAZING!! It is popping up at more stores- if you can find it stock up!! So far I have seen it at Whole Foods, Walmart & Fresh Thyme Market. Coconut milk will taste really good in this soup too so if you cant find this product- don’t stress!
The pasta can cook RIGHT in the sauce if you want. You will need to add some water or broth to the sauce in order to do this. (The amount varies on the amount and brand of pasta). Essentially you want to make sure the pasta is covered fully- and as it cooks if you find its getting too thick- add more. :) You wont mess it up I promise. The sauce can handle several cups or water or broth as needed.
The only draw back to this is that the pasta continues to soak up the liquid in the pan so eventually it gets soggy. If you are serving this to your family and anticipate they will eat most of it the day you make it- then its a great idea to throw it right in.
If you plan to have leftovers, then I think its best to cook the pasta separate and store it in its own container and then just add it in with the sauce & chicken when you want to eat some. This will give you a saucier alfredo.
Both options taste great!
For the pasta- many brands will work great. I just suggest opting for one that does not release a ton of starch when its cooking. For example I have found that lentil pasta & and the brand tinkyada joy leave the water in the pot extremely starchy so they would not be a good choice for this recipe. Jovial or Barilla gluten free pasta would be a solid choice.
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To Make Gluten Free:
Use any gluten free pasta of choice. I’m partial to bowtie pasta personally. But you do you.
To Make Vegan/ Dairy Free:
Follow the recipe as written. Any brand of dairy free parmesan will work just fine- but I have become partial to Trader Joe’s bagged/ shredded vegan parmesan. I buy 3 bags at once and freeze two of them.
To Make Paleo/Grain Free:
Follow the recipe as written using dairy free options and then sub in cassava base pasta!
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Dairy Free One Pot Pumpkin Garlic Parmesan Pasta
Ingredients
Instructions
Notes:
If you wish to cook the pasta right in the same pan you can! Add about 1 1/2 cups extra of Vegetable or Chicken broth & then simmer until the pasta is fully cooked and the sauce thickens to your preference.
A good rule of thumb- you need enough liquid for the pasta to be covered in the pan. As long as its' JUST covered it will cook through. Feel free to adjust the broth amount as needed.