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Vegan Linguine with Chipotle Pumpkin Cream Sauce

This Linguine with Chipotle Pumpkin Cream sauce has a warming spice from the chipotle. It’s also rich, creamy and completely vegan. 

Course Main Course
Cuisine American, Italian, Mexican
Keyword creamy chipotle pasta, pumpkin pasta sauce, vegan linguine recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 500 kcal
Author Denisse

Ingredients

  • 8 ounces dried linguine pasta
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 tbsp canned chipotle in adobo chopped
  • 3/4 cup pureed pumpkin
  • 1 cup unsweetened almond milk
  • 2 teaspoons agave syrup
  • Salt to taste
  • 1 cup steamed broccoli florets
  • 2 tablespoons scallion chopped
  • ¼ cup seasoned toasted breadcrumbs

Instructions

  1. Bring a pot of salted water to a boil and add linguine. Cook until pasta is al dente, then drain and set aside.

  2. Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and chipotle and cook for 1-2 minutes.

  3. Add pumpkin puree and stir to combine. Gradually whisk in almond milk until well incorporated and bring to a simmer. Cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat. Add agave and season with salt.

  4. In a large bowl toss pasta with sauce, add broccoli and top with scallion and breadcrumbs.

Recipe Notes

This would be brilliant as a vegetarian main course with fresh sautéed veggies added to it (think zucchini, tomatoes corn or peppers), or wonderful as a side dish alongside pan seared chicken or a roasted pork tenderloin.