This Vegan Broccoli Cheddar Orzo is the rich and creamy pasta dish you didn’t know you needed! Fresh veggies, tender orzo, and a cashew cream sauce combined into a cheesy, dairy-free dish that’s as addicting as it sounds. Have this vegan orzo dish on the table in no time!

Vegan Broccoli Cheddar Soup is one of our all-time favorite recipes and flavor combinations. There’s just something so nostalgic and cozy about it. After putting a twist on the classic soup with our 30-Minute Broccoli Cheddar Stuffed Potatoes and Cheesy Broccoli Rice Casserole, we knew we wanted to find another way to enjoy the flavor combination. 

This one-pot meal is as perfect as it gets! It’s everything we love about Vegan Broccoli Cheddar Soup but in a hot, al dente pasta dish. Give it a try for meal prep or chilly days when you need something warm and comforting for dinner. You really can’t go wrong serving this vegan orzo for any occasion. 

Ingredients You’ll Need 

• Dairy-free butter: We chose to sauté the aromatics in dairy-free butter instead of oil for a boost of savory flavor. If you are out of vegan butter, a neutral cooking oil like olive oil or avocado oil would work well in its place. 
• Aromatics: A simple blend of sautéed garlic and onion creates a flavorful foundation for the creamy vegan orzo and starts this dish off right!  
• Carrots: Freshly julienned carrots blend seamlessly into the vegan orzo, add a boost of nutrition and subtle sweetness, and are the perfect accompaniment for broccoli. 
• Orzo: This pasta is often confused with rice, but is in fact a rice-shaped pasta! It is often located in the grocery store next to the other pasta and can usually be found in a gluten-free variety, as needed. 
• Broccoli: Fresh or frozen broccoli florets will work in this vegan orzo recipe. If using frozen, make sure to cook through until warmed through and tender. 
• Broth: We like to use vegan chicken broth as it adds the most flavor, but vegetable broth, but is a great alternative. 
• Vegan cheddar cheese: Both vegan cheddar cheese shreds and cheese slices can work. If using cheese slices, chop the slices into smaller strips to help them melt faster. 
• Cashews: Homemade cashew cream helps make this vegan broccoli cheddar orzo extra creamy without any dairy. For best results, use raw cashews. Or, if nut-free, replace the cashews 1:1 with raw shelled sunflower seeds.  
• Lemon juice: A squeeze of fresh lemon juice balances the creaminess in the cashews and makes the vegan orzo cream sauce light and delicious! 
• Breadcrumbs: Optional, but toasted breadcrumbs are the perfect finishing touch on this cheesy pasta dish!  

Equipment Needed

• Mixing bowl
• Medium or large skillet
• High-speed blender
• Large Dutch oven or pot
• Spatula

How to Make Vegan Broccoli Cheddar Orzo

1. Soften the cashews. Place the raw cashews in a heat-proof bowl and pour boiling hot water overtop. Set aside to soak for at least 20 minutes, or overnight. 
2. Prepare the breadcrumbs. In a medium-sized pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, or until the breadcrumbs are golden brown. 
3. Season the breadcrumbs. Add the salt, Italian seasoning, and freshly cracked black pepper. Stir through and remove the breadcrumbs from the heat. Set aside until ready to serve. 
4. Make the cashew cream sauce. Drain the cashews and transfer them to a high-speed blender along with the water and lemon juice. Blend on high until smooth and set aside. 
5. Sauté the onions. In a large Dutch oven, melt 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and 1/2 teaspoon of salt. Sauté until the onions are softened and browned, about 6-7 minutes. 
6. Add the remaining ingredients. Add in the garlic, carrots, paprika, and thyme. Sauté for another 2 minutes. Then, add the short-cut pasta, broth, and remaining salt. 
7. Bring to a boil. Bring the orzo mixture to a boil, then lower the heat to low. Cover and simmer for 5 minutes, stirring occasionally. 
8. Add the broccoli. Add the broccoli florets and stir to combine. Cover again and simmer for another 5 minutes, or until the orzo has absorbed the liquid and is al dente. 
9. Stir in the cashew cream and vegan cheddar cheese. Combine until the cheese is melted and creamy. 
10. Serve. Season this vegan orzo with additional black pepper and salt to taste, then top with toasted breadcrumbs. Serve immediately while warm and cheese. Enjoy! 

Serving Suggestions 

This creamy vegan orzo is hearty and delicious enough to be enjoyed on its own, but can also be served with your favorite plant-based protein or simple side dishes.

Feel free to add in your favorite store-bought vegan chicken strips, Crispy Tofu, or a side of Breaded Cauliflower Steaks! It would also be delicious with one of these side dish ideas:

Side Dishes

• Garlic Bread 
• Roasted Vegetables 
• Brussels Sprouts Salad

Recipe FAQs

More Vegan Broccoli Recipes YOu May Enjoy:

Dinner

The BEST Vegan Broccoli Cheddar Soup (Panera Copycat)

Soups

Vegan Broccoli Potato Soup

Gluten Free

Cheesy Broccoli Rice Casserole (Vegan)

Gluten Free

30-Minute Broccoli Cheddar Stuffed Potatoes

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Broccoli Cheddar Orzo Recipe

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★★★★★

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour 5 minutes
• Yield: 8 servings
• Diet: Vegan

Print Recipe

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Description

This Vegan Broccoli Cheddar Orzo is the rich and creamy pasta dish you didn’t know you needed! Fresh veggies, tender orzo, and a cashew cream sauce combined into a cheesy, dairy-free dish that’s as addicting as it sounds. Have this orzo dish on the table in no time!

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Ingredients

• 2 tablespoons vegan butter
• 1 onion, diced
• 1 teaspoon salt, divided
• 4 cloves garlic, minced
• 1 cup carrots, julienned
• ½ teaspoon paprika
• ½ teaspoon thyme
• 16 ounces orzo
• 4 cups broccoli florets
• 6 cups vegan chicken broth (or vegetable broth)
• 8 ounces vegan cheddar cheese shreds
• Black pepper, to taste

Cashew cream

• Boiling hot water
• ½ cup raw cashews
• 1 cup water
• 1 tablespoon fresh lemon juice

Breadcrumb topping (optional):

• 1 tablespoon vegan butter
• 2 cloves garlic, minced
• 1 cup (80 g) panko breadcrumbs
• ¼ teaspoon salt
• ¼ teaspoon Italian seasoning
• Black pepper

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Instructions

1. Soften the cashews. Place the raw cashews in a heat-proof bowl and pour boiling hot water overtop. Set aside to soak for at least 20 minutes, or overnight.
2. Prepare the breadcrumbs. In a medium-sized pan over medium heat, melt the vegan butter. Once melted, add the garlic and sauté for 1-2 minutes, stirring frequently to prevent burning. Add the breadcrumbs and sauté for another 4-5 minutes, or until the breadcrumbs are golden brown.
3. Season the breadcrumbs. Add the salt, Italian seasoning, and freshly cracked black pepper. Stir through and remove the breadcrumbs from the heat. Set aside until ready to serve.
4. Make the cashew cream sauce. Drain the cashews and transfer them to a high-speed blender along with the water and lemon juice. Blend on high until smooth and set aside.
5. Sauté the onions. In a large Dutch oven, melt 2 tablespoons of vegan butter over medium heat. Once melted, add the diced onion and 1/2 teaspoon of salt. Sauté until the onions are softened and browned, about 6-7 minutes.
6. Add the remaining ingredients. Add in the garlic, carrots, paprika, and thyme. Sauté for another 2 minutes. Then, add the orzo (short-cut pasta), broth, and remaining salt.
7. Bring to a boil. Bring the orzo mixture to a boil, then lower the heat to low. Cover and simmer for 5 minutes, stirring occasionally.
8. Add the broccoli. Add the broccoli florets and stir to combine. Cover again and simmer for another 5 minutes, or until the orzo has absorbed the liquid and is al dente.
9. Stir in the cashew cream and vegan cheddar cheese. Combine until the cheese is melted and creamy.
10. Serve. Season this vegan orzo with additional black pepper and salt to taste, and serve warm topped with the toasted breadcrumbs. Enjoy!

Notes

• Although this is best when enjoyed fresh, it will keep for up to 4 days in an airtight container in the refrigerator.
• We wouldn’t recommend freezing this recipe as the cashew cream sauce is likely to separate upon thawing. 
• This broccoli cheddar orzo can also be served with fresh herbs like fresh parsley or chives, vegan parmesan cheese, nutritional yeast, additional cheese shreds, and/or croutons! 
• If you are gluten-free, use gluten-free breadcrumbs and use gluten-free pasta.
• If nut-free, replace the cashews 1:1 with raw sunflower seeds.  

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Category: Pasta, Dinner
• Method: Stovetop and Blender

Keywords: pasta, cashews, entree, lunch, broccoli, vegan cheese

The post Vegan Broccoli Cheddar Orzo appeared first on Sweet Simple Vegan.

This Vegan Loaded Baked Potato Casserole is made with a layer of creamy oven-roasted potatoes, then topped with a cheese mixture and vegan bacon and baked until melted and bubbly. It’s the perfect comfort casserole for weeknights or weekends in. All you need is 6 ingredients, plus vegan sour cream and chives to garnish! 

This Loaded Baked Potato casserole is essentially a combination of our Oven-Roasted Breakfast Potatoes and Vegan Twice Baked Potatoes! And if you love our Potatoes au Gratin, you’re guaranteed to love this dish. It’s the perfect comfort food main or side to serve when you’re craving rich and creamy potatoes! 

Ingredients You’ll Need 

• Potatoes: For the best, classic casserole, we recommend using starchy russet potatoes or Yukon gold potatoes. Avoid waxy potatoes such as red potatoes.   
• Oil: A bit of oil is drizzled over the potatoes, peppers, and onions to encourage roasting and browning, and add flavor. We used olive oil, but any neutral cooking oil with a higher smoke point will work. 
• Bell pepper: We like the added sweetness of red bell peppers, but any colored pepper can be used. 
• Onion: Opt for either yellow onion, white onion, or sweet onion. Red onion can even work if you enjoy a milder onion flavor. 
• Vegan cream cheese: Opt for any dairy-free cream cheese of choice. We recommend the brand Kite Hill and have used both their plain and chive cream cheese with great results. If you don’t have access to store-bought cream cheese or prefer to make your own, try our homemade vegan cream cheese recipe!  
• Vegan cheddar shreds: Similar to the cream cheese, you can opt for any vegan cheese shreds of choice. Cheddar or sharp cheddar will add the most authentic loaded baked potato flavor. 
• Bacon: You’ll need 3 ounces of a meatless bacon, plus more for garnish.Try a store-bought version, or go the homemade route with one of these recipes: Tofu Bacon, Tempeh Bacon, Eggplant Bacon, Rice Paper Bacon, or Shiitake Mushroom Bacon. You can even use leftover bacon from making our Vegan Carbonara recipe!  

For Serving

• Vegan sour cream: We typically use store-bought sour cream from brands such as Tofutti, Forager, or Follow Your Heart. If you don’t have access to store-bought options, make a homemade cashew sour cream or nut-free sour cream.
• Chives: Freshly chopped chives add so much fresh flavor that helps to balance the richness in the hearty vegan potato casserole. Green onions and freshly chopped cilantro would also be delicious! 

Equipment Needed

• Medium pot
• Large cast iron skillet
• Medium mixing bowl
• Rubber spatula

How to Make a Loaded Vegan Potato Casserole

1. Parboil the potatoes. Rinse and scrub the potatoes, then chop into 1″ cubes. Place the chopped potatoes in a medium-sized pot on the stovetop and cover with about 2″ of water. Bring the potatoes to a boil for 10-15 minutes, but be sure not to overcook. The potatoes should be slightly soft on the outside but still raw on the inside. 
2. Combine with the onions and peppers. ​Once the potatoes have been parboiled, drain the water and add them to a large cast iron skillet along with the peppers and onions. Drizzle the potatoes and veggies with olive oil, salt, and black pepper and mix until well coated. 
3. Roast for 45 minutes. ​Place the cast iron skillet in the oven and roast the mixture for 45 minutes. 
4. Prepare the cheese mixture. ​While the potatoes and peppers cook, combine the cream cheese, cheese shreds, and meatless bacon in a medium-sized mixing bowl. Mix until fully incorporated and set aside until the potato mixture is done. 
5. Dollop the potato casserole with cheese mixture. After 45 minutes, remove the cast iron from the oven and dollop with the cheese mixture in a thin layer all over the potatoes. 
6. Bake for a final 15 minutes. Place the skillet back in the oven until the cheese is melted and gooey.
7. Serve. Once cooked, remove the vegan potato casserole from the oven and drizzle with dairy-free sour cream, more meatless bacon, and fresh chives. Enjoy! 

Serving Suggestions 

Just like our Vegan Twice Baked Potatoes, this Loaded Vegan Potato Casserole can be served as a delicious side dish or even a main course. We love to pair it will a protein-rich main and a side of veggies like sautéed green beans to round out the meal. 

If you’re looking for a few main courses that pair well, we recommend the following recipes:

Main Courses to Try 

Gluten Free

The Best Portobello Mushroom Steaks

Appetizers and Sides

Grilled BBQ Tofu (Stovetop Option!)

Dinner

Breaded Cauliflower Steaks

30 Minute Meals

5-Ingredient Vegan Chili

Recipe FAQs

Storage Instructions

Leftover vegan potato casserole will keep in an airtight container in the refrigerator for up to 4 days.

To reheat, place a single serving of casserole in a microwave-safe bowl and heat through in 30 second intervals until warmed through. Alternatively, place the leftovers in an oven-safe casserole dish, cover with foil, and bake in an oven preheated to 350F for 10-15 minutes. 

More Vegan Casserole Recipes You May Enjoy:

Dinner

Fall-Inspired Quinoa Casserole

Gluten Free

Cheesy Broccoli Rice Casserole (Vegan)

Gluten Free

Vegan Enchilada Casserole with Homemade Sauce (Oil & Gluten-free)

Breakfast

Fall Sweet Potato Breakfast Casserole (Gluten-Free Option)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Loaded Baked Potato Casserole Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Chris @ Sweet Simple Vegan
• Total Time: 1 hour 30 minutes
• Yield: 6-8 servings

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Description

This Vegan Loaded Baked Potato Casserole is made with a layer of creamy oven-roasted potatoes then topped with a cheese mixture and vegan bacon and baked until melted and bubbly. It’s the perfect comfort casserole for weeknights or weekends in. All you need is 6 ingredients, plus vegan sour cream and chives to garnish!

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Ingredients

• 3 pounds russet potatoes
• 2 tablespoons olive oil
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 6.5 ounces dairy-free cream cheese
• 7 ounces dairy-free cheddar shreds
• 3 ounces meatless bacon, cooked and diced, plus more for garnish
• 4 tablespoons dairy-free sour cream
• Chives, for garnish
• Salt and pepper, to taste

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Instructions

1. Parboil the potatoes. Rinse and scrub the potatoes, then chop into 1″ cubes. Place the chopped potatoes in a medium-sized pot on the stovetop and cover with about 2″ of water. Bring the potatoes to a boil for 10-15 minutes, but be sure not to overcook. The potatoes should be slightly soft on the outside but still raw on the inside. 

2. Combine with the onions and peppers. ​Once the potatoes have been parboiled, drain the water and add them to a large cast iron skillet along with the peppers and onions. Drizzle the potatoes and veggies with olive oil, salt, and black pepper and mix until well coated. 

3. Roast for 45 minutes. ​Place the cast iron skillet in the oven and roast the mixture for 45 minutes. 

4. Prepare the cheese mixture. ​While the potatoes and peppers cook, combine the cream cheese, cheese shreds, and meatless bacon in a medium-sized mixing bowl. Mix until fully incorporated and set aside until the potato mixture is done. 

5. Dollop the potato casserole with cheese mixture. After 45 minutes, remove the cast iron from the oven and dollop the cheese mixture in a thin layer all over the potatoes. 

6. Bake for a final 15 minutes. Place the skillet back in the oven until the cheese is melted and gooey.

7. Serve. Once cooked, remove the vegan potato casserole from the oven and drizzle with dairy-free sour cream, more meatless bacon, and fresh chives. Enjoy!

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dinner
• Method: Oven

The post Vegan Loaded Baked Potato Casserole appeared first on Sweet Simple Vegan.

This easy Vegan Carbonara recipe tastes just like the classic Italian dish! Al dente spaghetti tossed in a cheesy, savory, peppery sauce, then sprinkled with vegan pancetta for the ultimate comfort meal. Ready in less than 1 hour!

It’s no secret that the real carbonara is very far from vegan. If you were to order a classic carbonara at an Italian restaurant, it would be loaded with animal products including egg yolks, pecorino Romano cheese, parmesan cheese, pancetta, or guanciale (cured pork). 

But despite this, veganizing the recipe is not only possible but very close to the real thing! If you’re feeling extra ambitious, you can take this creamy carbonara sauce to the next level by tossing it with our Authentic Homemade Vegan Pasta!  

Ingredients You’ll Need 

For the Vegan Pancetta:

• Super firm tofu: We prefer to use super firm tofu when making vegan pancetta or tofu bacon bits because it doesn’t require pressing. If you can’t find super firm tofu at your local grocery store, use extra firm tofu and press it using a tofu press for 30 minutes before cutting into small cubes and marinating.  
• Soy sauce: Adds a salty, umami flavor punch. If you’d like to make this recipe gluten-free, use tamari.  
• Apple cider vinegar: A splash of acidity helps to balance the sweet, salty, and smoky flavors. If you’re out of apple cider vinegar, regular white vinegar can work, too. 
• Maple syrup: Pork bacon is typically lightly sweetened during the curing process with sweeteners like brown sugar and maple syrup. To mimic this slightly sweet flavor, we have added maple syrup to the marinade.  
• Liquid smoke: Adds a natural smokiness without the need for a smoker! A little goes a long way, but makes a huge difference in flavor.  
• Spices: All you need is smoked paprika, cumin, and salt for the perfect salty, smokiness!  
• Oil: A small amount of neutral cooking oil is used to pan-fry the tofu. If you are oil-free, you can pan-fry the bacon bits without oil, but make sure to use a nonstick pan. It won’t be as crispy but it will still be very flavorful. 

For the Vegan Carbonara Sauce:

• Raw cashews: The base of traditional carbonara is made from a combination of eggs and cheese. To emulate this creamy texture, we’re using raw cashews. If you’ve made our Creamy Kabocha Squash and Roasted Red Pepper Pasta, Vegan Mac and Cheese, or this Vegan Fettuccine Alfredo, you’ll know that raw cashews are amazing at creating a creamy, rich texture that’s very similar to creamy eggs and dairy. 
• Nutritional yeast: Adds a cheesy flavor without any dairy at all! When purchasing nutritional yeast, make sure to purchase the correct product. Brewer’s yeast is often confused with nutritional yeast but is a completely separate ingredient.  
• Black pepper: Classic pasta carbonara is made with a generous amount of black pepper and this vegan version is no different. For the best vibrant flavor, we highly recommend freshly cracked black pepper when possible. 
• Vegan Parmesan Cheese: Pecorino Romano cheese or parmesan cheese are the traditional choices. We opted for our homemade Vegan Parmesan Cheese because it’s quick and easy to make, but any store-bought dairy-free parmesan cheese can be used. We’ve used Follow Your Heart and Violife and they are great store-bought vegan options. 
• Spaghetti: Any spaghetti of choice will work. If you are gluten-free, opt for a brown rice or corn-based gluten-free spaghetti pasta for similar results. 
• Black Salt: Also known as kala namak, black salt is an Indian spice that has a strong sulphur-like and eggy flavor. It’s commonly used in vegan recipes like Tofu Scramble to mimic the flavor of eggs. This recipe doesn’t necessarily need it, but if you want that eggy flavor of classic carbonara, you can finish off this recipe with a sprinkle of black salt if desired! 

Equipment Needed

• Mixing bowls
• Large pot
• Medium or large skillet
• High-speed blender
• Spatula or wooden spoon

How to Make Vegan Carbonara

1. Soften the cashews. Place the cashews in a small bowl and cover with boiling water. Allow the cashews to soak for at least 20 minutes, or up to overnight. 
2. Prep the vegan pancetta. Cut the super firm tofu into very small cubes, about 1/2 centimeter wide. In a separate medium bowl, mix together the soy sauce, apple cider vinegar, maple syrup, liquid smoke, paprika, cumin, and salt. Add the tofu pieces into the mixture and mix to coat. Set the tofu pancetta aside to marinate for at least 10 minutes. 
3. Make the vegan carbonara sauce. Drain the cashews and add them to a high-speed blender along with the water, nutritional yeast, and a pinch of black pepper. Blend until smooth and creamy and set aside. 
4. Pan-fry the vegan bacon bits. In a medium or large skillet over medium heat, heat the oil until warm. Once hot, add the tofu pieces to the pan, along with the remaining marinade liquid. Cook, stirring occasionally, for about 8-10 minutes or until the tofu is crispy. Remove from the heat and set aside.
5. Cook the pasta. In a large pot of salted boiling water, cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta water and set aside. 
6. Toss the pasta in the vegan “egg sauce”. Return the cooked pasta back to the pot and add the cream sauce, vegan parmesan, and a generous amount of black pepper. Then, add the pasta water, 1/2 cup at a time, and toss together until glossy and homogenous. We usually only need 1 cup of the pasta water, but you may need up to 2 cups depending on how saucy you like your vegan spaghetti carbonara. Season with black salt, to taste.
7. Serve. Top the vegan carbonara with the crispy vegan pancetta, and serve with additional black pepper and fresh parsley, if desired. Enjoy! 

Serving Suggestions 

Pasta carbonara is a rich and flavorful dish on its own but can be served alongside various side dishes that can help balance the meal. Try this pasta dish with a light side salad, roasted vegetables, crusty bread, or garlic bread. Check out our top pairing recommendations below: 

Side Dishes to Try

Appetizers and Sides

Simple Roasted Vegetables

Appetizers and Sides

Brussels​ Sprouts Caesar Salad

Appetizers and Sides

Easy Vegan Garlic Bread (4-Ingredients)

Appetizers and Sides

Grilled Romaine Lettuce (Easy + 3-Ingredients)

Other Vegan Bacon Recipes

• Homemade Tempeh Bacon 
• Vegan Eggplant Bacon
• Crispy Vegan Bacon 
• Crispy Shiitake Mushroom Bacon

Recipe FAQs

Storage Instructions

Leftover vegan spaghetti carbonara will keep for up to 4 days in an airtight container in the refrigerator. As it chills, the creamy carbonara sauce will continue to thicken and become absorbed by the pasta. When reheating, add a splash of water, unsweetened almond milk, or soy milk to loosen the sauce again as needed. Reheat in the microwave or a pan on the stovetop until warm and creamy again. 

More Vegan Pasta Recipes You May Enjoy:

Pasta

Spicy Chili Crisp Garlic Noodles

Dinner

Vegan Sausage Pasta with Broccoli Rabe

Pasta

Roasted Red Pepper Pasta Sauce 

30 Minute Meals

15-Minute One Pot Pasta

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Easy Vegan Carbonara Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: About 6 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This easy Vegan Carbonara recipe tastes just like the classic Italian dish! Al dente spaghetti tossed in a cheesy, savory, peppery sauce, then sprinkled with vegan pancetta for the ultimate comfort meal. Ready in less than 1 hour!

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Ingredients

Tofu “Pancetta”:

• 8 ounces super firm tofu
• 2 tablespoons soy sauce (or tamari)
• 3 tablespoons apple cider vinegar
• 1 tablespoons maple syrup
• 1 teaspoon liquid smoke
• ½ teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon salt
• 2 tablespoons oil

Sauce

• ⅓ cup raw cashews
• ⅔ cup water
• 2 tablespoons nutritional yeast
• Black pepper

Carbonara:

• 1 lb. (16 ounces) dry spaghetti noodles
• 2 ounces vegan parmesan cheese
• Black salt or kala namak, to taste
• Additional salt and black pepper, to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Soften the cashews. Place the cashews in a small bowl and cover with boiling water. Allow the cashews to soak for at least 20 minutes, or up to overnight.
2. Prep the vegan pancetta. Cut the super firm tofu into very small cubes, about 1/2 centimeter wide. In a separate medium bowl, mix together the soy sauce, apple cider vinegar, maple syrup, liquid smoke, paprika, cumin, and salt. Add the tofu pieces into the mixture and mix to coat. Set the tofu pancetta aside to marinate for at least 10 minutes.
3. Make the vegan carbonara sauce. Drain the cashews and add them to a high-speed blender along with the water, nutritional yeast, and a pinch of black pepper. Blend until smooth and creamy and set aside.
4. Pan-fry the vegan bacon bits. In a medium or large skillet over medium heat, heat the oil until warm. Once hot, add the tofu pieces to the pan, along with the remaining marinade liquid. Cook, stirring occasionally, for about 8-10 minutes or until the tofu is crispy. Remove from the heat and set aside.
5. Cook the pasta. In a large pot of salted boiling water, cook the spaghetti until al dente. Before draining, reserve 2 cups of the pasta water and set aside.
6. Toss the pasta in the vegan “egg sauce”. Return the cooked pasta back to the pot and add the cream sauce, vegan parmesan, and a generous amount of black pepper. Then, add the pasta water, 1/2 cup at a time, and toss together until glossy and homogenous. We usually only need 1 cup of the pasta water, but you may need up to 2 cups depending on how saucy you like your vegan spaghetti carbonara. Season with black salt, to taste. 
7. Serve. Top the vegan carbonara with the crispy vegan pancetta, and serve with additional black pepper and fresh parsley, if desired. Enjoy!

Notes

• Leftover vegan spaghetti carbonara will keep for up to 4 days in an airtight container in the refrigerator. As it chills, the creamy carbonara sauce will continue to thicken and become absorbed by the pasta. When reheating, add a splash of water, unsweetened almond milk, or soy milk to loosen the sauce again as needed. Reheat in the microwave or a pan on the stovetop until warm and creamy again. 
• Black salt, or kala namak is an Indian spice that has a strong sulphur-like and eggy flavor. It’s commonly used in vegan recipes like Tofu Scramble to mimic the flavor of eggs. This recipe doesn’t necessarily need it, but if you want that eggy flavor of classic carbonara, you can finish off this recipe with a sprinkle of black salt if desired! 

• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Category: Entree, Pasta
• Method: Stovetop
• Cuisine: Italian

The post Easy Vegan Carbonara appeared first on Sweet Simple Vegan.

This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

What is Mushroom Stroganoff?

Mushroom stroganoff is a popular vegetarian variation of the classic Russian dish, Stroganov. Instead of using the traditional beef, mushroom stroganoff uses mushrooms as the star of the show. 

We’re taking the dish to the next level and swapping the dairy butter and sour cream gravy sauce in the typical vegetarian versions with vegan butter and sour cream for the ultimate vegan stroganoff. Plus, the whole dish comes together in one pot in just 30 minutes. What could be better than a big bowl of rich and creamy pasta?!

Ingredients You’ll Need 

• Aromatics: Simple onion and garlic are an essential aromatic base to start this dish off right.
• Mushrooms: Meaty mushrooms make a great replacement for beef in stroganoff. We use cremini mushrooms, but if you’d like to use a combination of mushrooms, try cremini, shiitake, and/or chopped portobello mushrooms will add a great earthy flavor. Avoid white button mushrooms as they are too mild in flavor.  
• Flour: This will act as a thickener in our mushroom stroganoff. We like to use Bob’s Red Mill organic all-purpose flour. If you’d like to make this recipe gluten-free, replace the all-purpose flour with 1.5 tablespoons of cornstarch. 
• Wine: A dry white wine is ideal for this mushroom stroganoff. We like to use a Sauvignon Blanc, but other dry white wine options to consider are Chardonnay and Pinot Grigio. If you aren’t sure if the wine you want to use is vegan, you can use the website Barnivore to check. 
• Fresh herbs: We recommend using fresh thyme, fresh parsley, and bay leaves to add bright, herbaceous flavor to the otherwise creamy, hearty dish. 
• Tamari: Adds a necessary salty, umami flavor to the pasta dish. If you are not gluten-free, soy sauce is a great alternative. 
• Pasta: Traditional stroganoff is typically made with wide egg noodles. In order to make this meal vegan, we are using rotini wheat pasta, but any pasta of choice can work. If you are gluten-free, opt for your favorite gluten-free pasta. From experience, rice or corn-based gluten-free pastas will work best as their textures are most similar to wheat-based pastas. 
• Nutritional Yeast: While classic stroganoff recipes do not typically include cheese, nutritional yeast adds a subtle savory, umami flavor that enhances the overall flavor and creaminess in the dish. 
• Broth: We used a Vegan Beef Broth for an authentic beef-like broth, but you can use any store-bought or homemade vegetable broth. 
• Sour Cream: A must-add ingredient in any creamy stroganoff is sour cream. We like to use either Tofutti or Follow Your Heart, but if you don’t want to use a store-bought vegan sour cream, try using a creamy alternative such as cashew butter, tahini, or even sunflower butter. A vegan cream cheese would probably be tasty as well!

Equipment Needed

• Large pot or pan 
• Spatula or wooden spoon

How to Make Vegan Mushroom Stroganoff

1. Sauté the onions and garlic. In a large pot or large saucepan over medium heat, warm 2 tablespoons of vegan beef broth or oil. Once warmed, add the onions and garlic and sauté for about 3 minutes, stirring often, until fragrant and translucent.
2. Add mushrooms. Add the mushrooms to the pot and cook until they begin to soften and browned, about 3 minutes. 
3. Add the flour. Sprinkle the flour over the mushrooms and mix to combine. Stir constantly for 2 minutes to cook the flour through. 
4. Stir in the remaining ingredients, except the sour cream. Pour in the white wine and mix to combine. Allow to cook for 1 minute, then stir in the spices, nutritional yeast, and Dijon mustard. Then, slowly begin to add the vegan beef broth, stirring constantly until smooth and creamy. Finally, stir in the pasta noodles until well combined. 
5. Cook until the noodles are al dente. Allow the mushroom stroganoff to simmer and cook over medium-low heat for 8-10 minutes, or until the pasta is al dente. 
6. Stir in the sour cream and season to taste. Remove the vegan mushroom stroganoff and stir in the vegan sour cream until combined and creamy. Season with additional salt and black pepper to taste. 
7. Serve. Serve while warm with a sprinkle of fresh parsley, or as desired. Enjoy! 

Instant Pot Method

Want to make this Creamy Vegan Mushroom Stroganoff in your Instant Pot? Check out our Instant Pot Mushroom Stroganoff Recipe!

Storage Instructions

Leftover mushroom stroganoff will keep in an airtight container in the refrigerator for up to 4 days. Overnight, the creamy sauce will thicken considerably but can be made creamy again with a splash of broth when reheating. Creamy pasta dishes do not freeze well and freezing is not recommended. 

More Vegan Mushroom Recipes You May Enjoy:

Gluten Free

Creamy Mushroom Risotto (Easy & Vegan)

Gluten Free

Cream of Mushroom Soup – Easy & Vegan

Dinner

Vegan Clam Chowder with Oyster Mushrooms

Burgers

Grilled Portobello Mushroom Burgers

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Mushroom Stroganoff​ Recipe

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★★★★★

5 from 22 reviews

• Author: Sweet Simple Vegan
• Total Time: 27 minutes
• Yield: 4 large servings

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Description

This easy Vegan Mushroom Stroganoff recipe requires simple ingredients, one pot, and just 30 minutes to make. If you’re a mushroom lover, this creamy mushroom stroganoff is an absolute must-try comfort food recipe! 

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Ingredients

• 1/2 medium yellow onion, finely 
• 6 garlic cloves, finely minced
• 10 ounces mushrooms, sliced
• 3 tablespoons all-purpose flour
• 1/2 cup vegan dry white wine (we used a Sauvignon Blanc)
• 2 teaspoons fresh thyme (stems removed)
• 2 teaspoons tamari (or soy sauce)
• 2 bay leaves
• 2 tablespoons nutritional yeast
• 1/2 teaspoon Dijon mustard
• 4 cups vegan beef broth (we used this brand)
• 8 ounces rotini pasta
• 1/2 cup vegan sour cream
• Salt and pepper, to taste
• Fresh parsley, finely chopped (for garnish)

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Instructions

1. In a medium pot or pan over medium heat, add in 2 tablespoons of vegan beef broth. Once warmed, add in the onions and garlic, and sauté for about 3 minutes, stirring often, or until fragrant and translucent. Be sure to add more vegetable broth or water, 2 tablespoons at a time, as needed to prevent burning. 
2. Add the mushrooms and cook until they begin to soften and browned, about 3 minutes.
3. Sprinkle the flour over the mushroom mixture and mix through. Stir constantly for 2 minutes to cook the flour through. 
4. Add in the vegan white wine and mix through. Cook for 1 minute.
5. Add in the thyme, tamari, bay leaves, nutritional yeast and dijon mustard. Mix until well combined. Slowly being to add in the vegan beef broth, stirring constantly, until you have a smooth mixture. Add in the noodles and mix through.
6. Allow the mixture to simmer and cook over medium-low heat for 8-10 minutes, or  until until the noodles are cooked through. Be sure to stir a few times to ensure the noodles do not  stick to the bottom.
7. Remove the pan from the heat and stir in the vegan sour cream. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley, for garnish.

Notes

• We didn’t include these in our recipe, but carrots and celery are both great additions! We suggest adding in 1 large carrot, finely chopped, and 1 rib of celery, finely chopped.
• Not all wines are vegan due to the refining process they go through. To ensure your wine is vegan, check out Barnivore. 
• If you don’t want to use vegan sour cream, other options are cashew butter (see this recipe), tahini or even sunflower butter. A vegan cream cheese would probably be tasty as well!
• We have not tested this with gluten-free noodles and cannot guarantee the results. 
• You can use corn starch in place of flour, just use only 1.5 tbsp.
• Check out this website for alcohol-free wine substitutions.

• Prep Time: 8 minutes
• Cook Time: 19 minutes
• Category: Entree, One Pot
• Method: Stovetop
• Cuisine: Vegan

Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post One Pot Vegan Mushroom Stroganoff​ (30-Minutes) appeared first on Sweet Simple Vegan.

This Homemade Pumpkin Pasta is everything you’re looking for in a delicious fall pasta recipe. Fresh, al dente pasta made with pureed pumpkin and nutmeg, then coated in a homemade butter sauce infused with fresh sage leaves and garlic. Serve with vegan garlic bread for the ultimate comfort meal. 

Once pumpkin season hits, it’s only right to find as many ways as possible to enjoy the cozy winter squash. And after making Pumpkin Cream Horns, Vegan Pumpkin Pie, Fluffy Pumpkin Cinnamon Rolls, and Sweet Pumpkin Bread, what better way to use up the last of the can of pumpkin than to add it to a homemade pasta dough! 

With a few adaptations to our Authentic Vegan Pasta, we’ve created a fresh pumpkin pasta dish that’s going to be your pasta of choice all fall and winter long. All you need is a handful of ingredients.

Ingredients You’ll Need 

​For the Homemade Pasta

• 00 Flour: Also known as “doppio zero” flour, 00 flour is a super-finely milled Italian flour made specifically for homemade pasta and pizza dough. It has a significantly lower protein content compared to all-purpose flour and is super-finely milled to make extra soft, chewy pasta. 00 flour is usually sold in most grocery stores in the baking aisle, but if you’re unable to find it in stores near you, purchase it online on Amazon.
• Semolina Flour: In addition to 00 flour, you’ll need equal parts of Bob’s Red Mill semolina flour. It’s a coarse, high-protein flour made from durum wheat and helps make the perfect textured pasta dough.
• Just Egg: Homemade pasta is usually made with chicken eggs because eggs add richness, flavor, moisture, and protein to help bind the pasta dough together. In order to make this pasta vegan-friendly, we replaced the eggs using Just Egg and it works perfectly. 
• Pumpkin puree: For ease and convenience, the fresh pumpkin flavor comes from canned pumpkin puree. If you don’t have access to pumpkin puree, you can make your own Homemade Pumpkin Puree using sugar pie pumpkins or substitute butternut squash puree.
• Nutmeg: ​Warm, aromatic nutmeg adds the perfect coziness and depth of flavor. A little goes a long way! 

For the Garlic Sage Butter Sauce

• Vegan butter: The base of the creamy pumpkin pasta sauce is melted vegan butter. We usually opt for Country Crock Plant Butter Sticks, but we also like Earth Balance. Feel free to use your favorite dairy-free butter. 
• Fresh sage: This aromatic herb has a distinct flavor that’s slightly earthy, peppery, and reminiscent of eucalyptus. It’s the perfect herb to use in a fall-inspired pasta sauce as it creates a comforting, rich-flavored sauce. 
• Garlic: For the best garlicky flavor, use freshly minced garlic cloves. Garlic powder won’t have the same effect! 

Equipment Needed

• Pasta Machine (optional but really helpful!) or rolling pin (if using the by-hand method)
• Large bowl
• Fork (for mixing the dough)
• Large pot (for cooking the fresh pasta)
• Plastic wrap or reusable wrap
• Sharp knife (only needed if cutting by hand)

How to Make Homemade Pumpkin Pasta Dough

1. Start with room temperature Just Egg. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature. 
2. Whisk the dry ingredients together. In a large bowl, whisk the 00 flour and semolina flour until well combined. 
3. Add the wet ingredients. Form a well in the center of the flour mixture and add in the Just Egg, pumpkin puree, black pepper, and nutmeg.
4. Form a rough pasta dough. Using a fork, mix the wet ingredients into the flour until you can’t mix anymore. The pumpkin pasta dough mixture should be thick, chunky, and on the dry side.
5. Slowly add water. Using clean hands, add the warm water a tablespoon or two at a time, until a smooth pasta dough forms. 
6. Knead the pumpkin pasta dough. Turn the pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger. 
7. Rest the dough for 15 minutes. Once the pasta dough is soft and pliable, form the dough into a smooth-shaped ball. Wrap it tightly in plastic wrap or reusable wrap, then let it rest at room temperature for 15 minutes. 

How to Roll Out Homemade Pumpkin Pasta with a Pasta Machine

1. Prep your work area. Once the pasta is rolled into thin long sheets, you will need a place to rest the pasta. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose. 
2. Feed the dough through the rollers. Set your pasta machine selector to “0” and feed a portion of dough through the rollers. Repeat this process twice with the same piece of dough, then fold the ends of the dough inward, allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the pumpkin pasta dough with additional flour. 
3. Adjust the thickness as needed. In most standard pasta machines, setting 0 or 1 is the thinnest setting and 9 or 10 is the thickest. You will need to adjust the thickness of your pasta depending on the type of pasta you are making. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine (like we did in this pumpkin pasta recipe), we like to use setting 5. Begin by running the pasta through on setting 1, then setting 2, and increasing until your desired consistency is reached. 
4. Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape. 
5. Lightly dry the pasta. As you cut the pasta, set it aside on the dedicated floured work surface and let it dry out slightly (for about 30 minutes) before cooking. 

How to Roll Out Pasta by Hand

1. Roll the pumpkin pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece. 
2. Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other. 
3. Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it. 
4. Cut the pasta. Lightly sprinkle the pumpkin pasta dough with flour, then cut the dough into your ideal shape. 
5. Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.

Cooking Instructions

1. Cook the pasta. Bring a large pot of water to a boil. Once the water boils, generously salt the water, then add in the fresh pumpkin pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
2. Drain the pasta. Cook the pasta until al dente, then drain, reserving 1/2-1 cup of pasta water. Then, add the al dente pasta back into the pot. 
3. Make the sage butter sauce. While the pasta cooks, prepare the sauce. Heat a medium or large skillet over medium heat. Once hot, add the vegan butter and heat until melted. Allow the butter to cook in the pan for 3-4 minutes, then add the sage and garlic and cook for 2-3 minutes, or until fragrant. Remove from the heat until the pasta is ready. 
4. Combine the sauce and pasta. Pour the sage butter sauce over top the freshly cooked pasta and gently toss until well coated. Add some of the reserved pasta water as needed to add body to the creamy sauce. 
5. Serve. Immediately serve your creamy vegan pumpkin pasta while warm with vegan parmesan cheese, red pepper flakes, and additional fresh herbs, or as desired. 

Serving Suggestions

We love serving this fresh pumpkin pasta as a delicious, hearty main during the fall season. It’s perfect for date nights, making with family, or even serving for holidays like Thanksgiving. It’s filling enough to enjoy on its own with a generous sprinkle of vegan parmesan cheese, but can also be topped with your favorite plant-based proteins. 

Serve it with your favorite simple side dish like Vegan Garlic Bread, Garlic Herb Dinner Rolls, Grilled Romaine, or a Brussels Sprouts Caesar Salad, and dig in! 

Storage Instructions

Once cooked, homemade pasta will keep in an airtight container in the refrigerator for up to 3 days. To prevent sticking, coat the pasta in the sage butter sauce or a drizzle of extra-virgin olive oil before storing. 

Additionally, fresh pasta dough can be refrigerated or frozen in advance until ready to use. To do so, form the pasta dough into a ball, flatten it into a disc, then wrap tightly using a few layers of plastic wrap. Refrigerate for up to 2 days or freeze for up to 1 month. 

More Savory Pumpkin Dishes You May Enjoy: 

Gluten Free

Instant Pot Pumpkin Chili

Appetizers and Sides

Savory Pumpkin Hand Pies (Easy + Vegan)

Dinner

4-Ingredient Pumpkin Gnocchi with Garlic and Sage Butter Sauce

Gluten Free

Creamy Pumpkin Pasta with Fried Sage (Gluten-free Option)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Homemade Pumpkin Pasta with Sage Butter Sauce (Vegan) Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 48 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Description

This Homemade Pumpkin Pasta is everything you’re looking for in a delicious fall pasta recipe. Fresh, al dente pasta made with pureed pumpkin and nutmeg, then coated in a homemade butter sauce infused with fresh sage leaves and garlic. Serve with vegan garlic bread for the ultimate comfort meal.

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Ingredients

Pasta

• 125 grams 00 flour
• 125 grams of semolina flour
• 1/4 cup + 2 tablespoons liquid egg substitute (at room temperature)
• 3 tablespoons pumpkin puree
• Pinch of nutmeg
• Pinch of black pepper
• About 50ml warm water, or as needed

Sauce

• 4 tablespoons vegan butter
• 20 fresh sage leaves, finely chopped
• 4 cloves garlic, finely minced

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Instructions

Pumpkin Pasta Dough

1. Start with room temperature Just Egg. About 30 minutes before starting this recipe, set the Just Egg or similar egg substitute on the kitchen counter to allow it to warm to room temperature. 
2. Whisk the dry ingredients together. In a large bowl, whisk the 00 flour and semolina flour until well combined. 
3. Add the wet ingredients. Form a well in the center of the flour mixture and add in the Just Egg, pumpkin puree, black pepper, and nutmeg.
4. Form a rough pasta dough. Using a fork, mix the wet ingredients into the flour until you can’t mix anymore. The pumpkin pasta dough mixture should be thick, chunky, and on the dry side.
5. Slowly add water. Using clean hands, add the warm water a tablespoon or two at a time, until a smooth pasta dough forms. 
6. Knead the pumpkin pasta dough. Turn the pasta dough out onto a clean, floured work surface. Knead the dough until the dough springs back when you poke it with your finger. 
7. Rest the dough for 15 minutes. Once the pasta dough is soft and pliable, form the dough into a smooth-shaped ball. Wrap it tightly in plastic wrap or reusable wrap, then let it rest at room temperature for 15 minutes.

How to Roll Out Pasta with a Pasta Machine

1. Prep your work area. Once the pasta is rolled into thin long sheets, you will need a place to rest the pasta. We recommend flouring a clean work surface or lightly dusting a few lint-free linen kitchen towels and setting them aside for this purpose. 
2. Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
3. Feed the dough through the rollers. Lightly dust your piece of dough with flour. Set your pasta machine selector to “0” and feed a portion of dough through the rollers. Repeat this process twice with the same piece of dough, then fold the ends of the dough inward, allowing the pasta to become a rectangular shape. Once the pasta is in a rectangular shape with sharp edges, feed it through the machine three more times to get it as thin as possible. If it begins to stick at all, dust the pumpkin pasta dough with additional flour. 
4. Adjust the thickness as needed. In most standard pasta machines, setting 0 or 1 is the thickest setting and 9 or 10 is the thinnest. You will need to adjust the thickness of your pasta depending on the type of pasta you are making. For example, when we make our Herbed Ricotta Ravioli, we like to use setting 7 and when we make fettuccine (like we did in this pumpkin pasta recipe), we like to use setting 5. Begin by running the pasta through on setting 1, then setting 2, and increasing until your desired consistency is reached. 
5. Cut the pasta. Lightly dust the pasta dough once more, add the cutting rollers onto the pasta machine, then feed the pasta through one last time to cut the pasta into your desired shape. 
6. Lightly dry the pasta. As you cut the pasta, set it aside on the dedicated floured work surface and let it dry out slightly (for about 30 minutes) before cooking. 

How to Roll Out Pasta by Hand

1. Unwrap and divide the dough. Unwrap the dough and cut it into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest back up in the plastic wrap.
2. Roll the pumpkin pasta dough into one long piece. Flour a clean work surface, then roll the pasta dough into one long piece. 
3. Fold each end of the dough inward. Take both ends of the pasta dough and fold them inwards to meet each other. 
4. Roll out the dough again. Roll the dough into a large rectangle that is so thin you can see your hands through it. 
5. Cut the pasta. Lightly sprinkle the pumpkin pasta dough with flour, then cut the dough into your ideal shape. 
6. Set the pasta aside to dry out. Once the pasta is cut into your desired shape, let the pasta sit out for about 30 minutes until slightly dried out.

Cooking Instructions

1. Cook the pasta. Bring a large pot of water to a boil. Once the water boils, generously salt the water, then add in the fresh pumpkin pasta and cook for 2-4 minutes, depending on the pasta’s thickness (thinner pasta will take less time to cook and vice versa).
2. Drain the pasta. Cook the pasta until al dente, then drain, reserving 1/2-1 cup of pasta water. Then, add the al dente pasta back into the pot. 
3. Make the sage butter sauce. While the pasta cooks, prepare the sauce. Heat a medium or large skillet over medium heat. Once hot, add the vegan butter and heat until melted. Allow the butter to cook in the pan for 3-4 minutes, then add the sage and garlic and cook for 2-3 minutes, or until fragrant. Remove from the heat until the pasta is ready. 
4. Combine the sauce and pasta. Pour the sage butter sauce over top the freshly cooked pasta and gently toss until well coated. Add some of the reserved pasta water as needed to add body to the creamy sauce. 
5. Serve. Immediately serve your creamy vegan pumpkin pasta while warm with vegan parmesan cheese, red pepper flakes, and additional fresh herbs, or as desired.

Notes

• Serve with vegan garlic bread for the ultimate comfort meal. 
• If you would like to prep this dough in advance, after kneading the dough, wrap it in plastic wrap and place it into the refrigerator. Remove it from the refrigerator and allow it to come to room temperature before using.
• Once cooked, homemade pasta can be refrigerated in an airtight container for up to 3 days. To prevent sticking, keep the pasta coated in pasta sauce or a light drizzle of olive oil. 
• In order to achieve super-thin, authentic pasta, a pasta machine is a worthwhile investment. We own the MARCATO Atlas 150 Pasta Machine. If you have a KitchenAid Stand Mixer, consider investing in the pasta attachment. 

• Prep Time: 45 minutes
• Cook Time: 3 minutes
• Category: Entree, Pasta
• Method: Stovetop
• Cuisine: Italian

The post Homemade Pumpkin Pasta with Sage Butter Sauce (Vegan) appeared first on Sweet Simple Vegan.