Flavourful vegan pumpkin linguine recipe - created with a creamy pumpkin and ale sauce and served with capers and parsley.
Vegan Pumpkin Linguine
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:
- 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.
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
You might also enjoy these vegan pasta recipes:
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Vegan Pumpkin Linguine with Capers
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 Minutes
- Yield: 2 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegan
Description
Flavourful vegan pumpkin linguine recipe - created with a creamy pumpkin and ale sauce and served with capers and parsley.
Ingredients
- 500 g Italian linguine (made from durum wheat)
- 1 yellow onion, finely chopped
- 1 tbsp extra virgin olive oil
- 100 ml vegan-friendly 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
- a little nutritional yeast to serve (optional)
Instructions
- 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‘.
- Cook the linguine according to package instructions.
- Finely chop the onion and add it to a large frying pan alongside the olive oil. Cook until the onion becomes translucent.
- Pour in the Ale & add the pumpkin puree, then give everything a good stir. Add in the vegetable stock and then let everything simmer on low heat for 15-20 minutes to reduce & thicken the sauce
- Once the sauce has reached your desired consistency, add the capers and dried parsley, and then stir in the cooked linguine.
- Season to taste with salt & pepper, add a little nutritional yeast on top, if you're feeling fancy, and you’re ready to go!
Keywords: Pumpkin linguine, Pumpkin linguine Recipe, Vegan Pumpkin linguine, pumpkin pasta with capers, pumpkin pasta, pumpkin noodles, vegan pumpkin recipes
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