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Creamy Pumpkin Protein Pasta - Vegan, GF, Oil Free

Creamy Pumpkin Lupin Pasta

Why wait until Fall to have all things Pumpkin? Packed with high protein, fiber, vitamins and just nostalgia of traditional mac and cheese, this rich and creamy recipe even gets our picky kiddos' approval!

Serving Size:    4           Prep Time:   15 minutes         Cook Time:   15 minutes 

💚VEGAN    💚GLUTEN FREE    💚OIL-FREE

Ingredients

  • 1 lb Elbow Pasta (I use Banza)
  • 1/2 cup Luptopia Protein Crumbles
  • 3 TB vegetable broth
  • 2-3 garlic cloves minced
  • 15 oz. can pumpkin puree
  • 3/4 - 1 c Veg shreds (brand of choice)
  • 13.5 oz. can coconut milk
  • 1/2 tsp paprika
  • 1/2 tsp salt, to taste
  • Parsley (garnish)

Instructions

  1. Cook pasta 1-2 minutes UNDERCOOKED from recommended. SEE TIPS 
  2. In large saucepan, heat veggie broth on low/medium. 
  3. Saute garlic for a few minutes - be careful not to burn. 
  4. Pour in Luptopia Protein Crumbles, Pumpkin puree, coconut milk, paprika and salt.
  5. Reduce heat and simmer for 5-8 minutes until sauce reaches desired thickness. 
  6. In high speed blender (or using immersion blender), blend sauce until thick and creamy. Add any veggie broth or extra water if you prefer a thinner sauce. 
  7. Return to pan, cover and simmer sauce, folding in cheese shreds.
  8. Combine sauce with pasta until evenly coated. Do not overcook.
  9. Top with parsley and even toasted pumpkin seeds; Serve immediately. 

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Tips

- If you do not have coconut milk on hand, it's possible you could use a thicker, non dairy milk such as oat. I haven't experimented with this so I strongly recommend you don't substitute. Just do NOT get vanilla flavored milk - trust me lol.

- Whole wheat pasta can be substituted, but I love how Banza pastas are a great way to get added fiber and protein. They have a mild, undetectable flavor so don't worry that these types of pastas will ruin the dish. Chickpea pasta can tend to be a bit gummy/mushy when overcooked, so be sure to cook until desired tenderness.

NOTE: If you still incorporate meat and/or dairy in your plant-based lifestyle, a option to add more protein is cooking sliced sausage (I prefer to air fry to drain out excess oil) and add to simmering sauce before you add the pasta.