Pumpkin Pasta with Fall Vegetables

This pasta is perfect fall! The oat milk in the sauce makes for a deliciously creamy texture and the curry powder adds a little spice to the dish. This dish is both vegan and dairy free! Nutritional yeast adds a cheesy taste to the dish as well. If you are not the biggest pumpkin fan do not worry, with so many fun flavors in this sauce it accentuates the pumpkin flavor but makes it so the pumpkin does not dominate each bite. This recipe is for a single serving!

Processed with VSCO with m5 preset


  • Small handful of kale
  • 8 medium sized Brussel sprout heads
  • 1/3 cup of oat milk
  • 1/4 cup pumkin puree
  • 1 and 1/2 tbsp nutrition yeast
  • 1 tsp curry powder
  • 1 tsp garlic powder
  • 3/4 cup dry pasta


  • Steam the kale and Brussel sprouts in their own pan
  • Cook 3/4 cup of pasta according to package
  • Blend together the oat milk, pumpkin puree, nutritional yeast, curry powder, and garlic powder together
  • Combine the pasta with sauce and add in the steam vegetables

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