Vegan Pumpkin Linguine Recipe with Capers

Flavourful vegan pumpkin linguine recipe – created with a creamy pumpkin and ale sauce and served with capers and parsley.

Dear readers, I’d like to announce that we’re not quite done yet with pumpkin-inspired vegan recipes. In fact, today we’re proving that this Vegan Pumpkin Linguine Recipe with Capers 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.

Where to find vegan ale

If you need some help choosing the perfect vegan Ale, then have a look at the Barnivore website! I’ve always found that it’s a 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.

What you need for this Vegan Pumpkin Linguine Recipe

Ingredients

• Italian linguine (the type made from 100% durum wheat)
• onion
• extra virgin olive oil
• vegan-friendly ale (see notes above on where to find one)
• capers: Simply use the small ones from the jar
• pumpkin puree: either ready-made or find out how to create your own here!)
• vegetable stock
• dried parsley: you could also the fresh kind if you have, simply chop it very finely!
• salt & pepper: used at the end of most of my recipes, to season to taste
• a little nutritional yeast to serve (completely optional of course)

Equipment

• a large saucepan to cook your pasta
• a non-stick pan
• a strainer
• chopping board & knife to cut your onion

There are three options for the creation of this sauce:

1. Use ready-made pumpkin puree
2. Make your own pumpkin puree (check the recipe here!)
3. 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.

Easy swaps in this recipe

Pasta: You can switch to a different type of pasta if you don’t have any linguine to hand, or simply don’t feel in the mood for some. However, I find that this recipe works best with a longer type of pasta, so the best alternative is spaghetti. It will still be tasty with other kinds, in my personal opinion, this sauce just works best with long pasta. 

Pumpkin: I’ve listed some different options for you above, in case you don’t have pumpkin puree to hand, but you can actually also swap the pumpkin in this recipe for butternut squash if that’s more readily available for you. 

Vegan ale: I’ve used a vegan-friendly IPA on this occasion, however simply use a vegan-friendly option you have available. Please don’t omit the ale in this recipe – it’s an important flavour component for this recipe. This recipe is suitable for kids also, despite the ale addition, as the sauce is cooked on the stove for a longer period of time, meaning that the alcohol will evaporate in the process leaving 0 alcohol, but 100% flavour behind.

 

This recipe is:

• 100% vegan
• creamy and delicious
• easy to make gluten-free (simply pick a gluten-free pasta!)
• full of flavour
• seasonal
• so tasty!
• the perfect dinner
• easy to make

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