This creamy vegan pumpkin pasta sauce is the perfect fall dinner recipe! It comes together quickly while the pasta cooks and is super warm and cozy. It is gluten-free, dairy-free, and vegan.
(2) Chop walnuts small and place in a skillet on medium-low heat. Let them sit, shaking every few minutes, while you make the sauce. Once they start to darken, remove from heat.
(3) Warm the olive oil in a pan on medium heat. Add the garlic and sauté for until lightly browned, then add the tomato paste and cook for another 1-2 minutes.
(4) Add the pumpkin purée, dairy-free milk, and vegetable broth to the pan. Season with salt and pepper, and add a pinch of nutmeg for spice. Whisk and cook for another 3-5 minutes.
(6) Drain the pasta
and cook in the sauce for 1 minute. Top with toasted walnuts and (vegan) parmesan or nutritional yeast. Serve immediately and enjoy!