Ladies & gentlemen, I’d like to announce that we’re not quite done yet with pumpkin inspired vegan recipes. In fact, today we’re proving that pumpkin goes along just perfect with pasta. Don’t believe it? Well, convince yourself and keep reading!
I first created this creamy & delicious pasta dish about 2 years ago – it’s actually part of my first Vegan E Book ‘Yes Mum, it’s Vegan’! As my E Book is in German however, I thought it would be great to translate it for you guys & take some new photos at the same time. Or maybe it was just a good excuse to have this delicious dish again this year 😉
With a look at the ingredients list, you see that I’m using Ale in this dish – it gives the sauce a super deep & intense flavour, which I simply love. If you’re not a fan of beer – don’t worry, it really doesn’t taste beer like. The alcohol actually evaporates during the cooking process, so this seasonal recipe is definitely not only suitable for adults.
If you need some help choosing the perfect vegan Ale, then have a look over on Barnivore! It’s this super helpful website telling you if your booze is vegan or not – and it’s also my regular companion whilst browsing supermarket shelves. I used a Sainsbury’s own brand Kentish Ale in this recipe – and yes, this was also covered on Barnivore and marked as ‘vegan friendly’ over there.
There’s three options for the creation of this sauce:
– you can either use ready made pumpkin puree
– make your own pumpkin puree (check the recipe here!)
– alternatively add chunks of pumpkin and cook them in the ale & stock mix. This will take about 30 minutes and you can then puree with a stick blender until the sauce is smooth.
Ingredients (3-4 portions)
500 g Linguine
1 yellow onion
1 Tbsp Extra Virgin Olive Oil
100 ml Ale
4 Tbsp Capers
6 Tbsp Pumpkin Puree (find out how to create your own here!)
200 ml Vegetable Stock
1 Tbsp Dried Parsley (you can use fresh if you have, simply chop it very finely!)
Salt & Pepper to taste
1. If you don’t have any pumpkin puree at home and want to make your own, then simply start with the steps on ‘How to make your own pumpkin puree‘.
2. Cook the linguine according to package instructions.
3. Finely chop the onion and add it to a large frying pan alongside the olive oil. Cook until the onion becomes translucent.
4. Pour in the Ale & add the pumpkin puree, then give everything a good stir. Add in the vegetable stock and then let everything simmer away on medium-low heat for about 20 minutes to reduce & thicken.
5. Once the sauce has reached your desired consistency, add the capers and dried parsley, and then stir in the cooked linguine.
6. Season to taste with salt & pepper and you’re ready to go!