If you're looking to spice up your dinner routine with a seasonal favorite, this Vegan Pumpkin Linguine with Capers is just what you need. It's not just another pasta dish; it's a creamy pumpkin pasta that brings the rich flavors of fall right to your plate. The combination of smooth pumpkin puree, tangy capers, and a hint of ale creates a unique and flavorful twist on traditional linguine.
This pumpkin pasta sauce is both comforting and full of depth, making it a must-try for anyone who loves a good vegan pasta recipe!
I love how quick and easy this dish is to prepare, making it perfect for busy weeknights when you want something delicious without spending hours in the kitchen. Plus, it’s a great way to enjoy those cozy autumn vibes.
I first whipped up this vegan pumpkin linguine as a cozy dinner option, and let me tell you, it’s a game-changer. The secret ingredient? A splash of vegan-friendly ale that adds depth and character to the creamy pumpkin sauce. And don't you worry - that alcohol cooks off in the process.
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❤️ What's Great About this Recipe
- Bursting with seasonal flavor, this vegan pumpkin linguine is the perfect autumn dish!
- The creamy pumpkin sauce is rich and velvety, making each bite a delight.
- Quick and easy to prepare, it's a 25-minute meal ideal for busy weeknights.
- Kid-friendly and family-approved
- It's a simple, vegan-friendly recipe that doesn't compromise on taste or texture.
- A must-try for anyone craving a flavorful, comforting fall meal!
- Uses simple ingredients to deliver a gourmet experience at home.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Italian linguine - Choose the type made from 100% durum wheat for the best texture and flavor. This pasta is perfect for absorbing the creamy pumpkin sauce.
- Onion - A yellow onion adds sweetness and depth to the sauce. Chop it finely for even cooking.
- Extra virgin olive oil - This is essential for sautéing the onion and adding richness to the sauce. Use a high-quality oil for the best taste.
- Vegan-friendly ale - Adds a deep, intense flavor to the pumpkin pasta sauce. The alcohol evaporates during cooking, leaving the flavor behind. Use a brand like Sainsbury's Kentish Ale.
- Capers - These add a tangy punch to the creamy pasta sauce. Use small ones from a jar for convenience.
- Pumpkin puree - You can use ready-made or make your own. It’s the star of the pumpkin pasta, providing creaminess and flavor.
- Vegetable stock
- Herbs & Seasonings - Dried parsley, nutritional yeast, salt & pepper
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
Where To Find Vegan Ale?
Need help choosing the perfect vegan ale? Check out the Barnivore website! It's an incredibly useful resource that tells you whether your booze is vegan or not.
For this recipe, I used Sainsbury's own brand Kentish Ale, which Barnivore confirms is "vegan friendly." Cheers to that!
🔪 Equipment
Here is all the equipment you need to make this recipe:
- Large saucepan
- Non-stick pan
- Strainer
- Chopping board & knife
That's all you need! Keep it simple and enjoy cooking.
🧑🍳 Instructions (Step-by-Step)
Step 1: Prepare Ingredients
Gather all ingredients and ensure you have everything ready.
Step 2: Cook Pasta
Boil linguine according to package instructions until al dente.
Step 3: Sauté Onion
Finely chop onion and sauté in olive oil until translucent.
Step 4: Create Sauce
Add ale, pumpkin puree, and vegetable stock to onion. Simmer until sauce thickens.
Step 5: Combine Ingredients
Add capers, parsley, and cooked pasta to the sauce. Stir well.
Step 6: Season and Serve
Season with salt, pepper, and optional nutritional yeast. Serve hot.
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🍽️ Serving
Serve the Vegan Pumpkin Linguine hot. For an extra touch, sprinkle a little nutritional yeast on top. Pair it with a side salad or some crusty bread. This dish is perfect for a cozy dinner!
❄️ Storage
Store any leftover Vegan Pumpkin Linguine in an airtight container in the fridge. It will stay fresh for up to 3 days.
How to reheat
To reheat, use the stovetop or microwave. If using the stovetop, add a splash of veggie stock or water to prevent drying. Heat on low and stir gently until warm.
In the microwave, cover the dish and heat on medium power for 1-2 minutes. Stir halfway through to ensure even heating.
💡 Expert Tips & Tricks
Here are some expert tips to make the BEST pumpkin pasta:
- Choosing the Right Pasta: While linguine is recommended, you can also use spaghetti or any long pasta for a similar texture and flavor absorption.
- Cooking With Ale: To enhance the flavor without overpowering the dish, use a mild ale. If you prefer a non-alcoholic option, use extra vegetable stock or a splash of apple cider vinegar.
- Adding Creaminess: For an extra creamy sauce, stir in a tablespoon of coconut cream or cashew cream before serving.
- Capers: Rinse capers before adding them to the dish to reduce their saltiness and ensure they complement the sauce's flavor.
- Garnishing: A sprinkle of roasted pumpkin seeds or crushed walnuts can add a delightful crunch to the dish.
Did you make this recipe? If so, will you do me a huge favor and leave a review and rating & let me know how you liked this recipe? THANK YOU! ❤️
🔜 Related Recipes
If you loved this Vegan Pumpkin Linguine, you'll definitely want to try out my Mushroom Sage Pasta for a rich and earthy twist, or dive into the creamy goodness of my Butternut Squash Pasta. Both are perfect for cozy nights in and full of flavor. Enjoy these delightful dishes and let me know which one's your favorite!
Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Vegan Pumpkin Linguine with Capers
Ingredients
- 500 g Italian linguine (1.1lb) durum wheat
- 1 yellow onion finely chopped
- 1 tablespoon extra virgin olive oil
- 100 ml vegan-friendly ale (3.4 fl oz)
- 4 tablespoon capers
- 6 tablespoon pumpkin puree
- 200 ml vegetable stock (6.8 fl oz)
- 1 tablespoon dried parsley you can use fresh if you have, simply chop it very finely!
- salt & pepper to taste
- nutritional yeast optional, to serve
Instructions
- Boil water in a large saucepan. Add a pinch of salt. Cook the linguine according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a non-stick pan over medium heat. Add the finely chopped onion. Sauté for 3-5 minutes until translucent and fragrant.
- Pour the ale into the pan with the onion. Stir in the pumpkin puree and vegetable stock. Reduce heat to low. Simmer for 15-20 minutes until the sauce thickens.
- Add capers and dried parsley to the sauce. Stir in the cooked linguine until well coated. Season with salt and pepper to taste.
- Transfer the pumpkin linguine to a serving dish. Sprinkle optional nutritional yeast on top for extra flavor. Serve hot and enjoy!
Notes
- Serving Suggestions: Serve the Vegan Pumpkin Linguine hot, garnished with a sprinkle of nutritional yeast for an extra cheesy flavor. Pair it with a fresh side salad or some crusty bread for a complete meal.
- Storage: Store any leftover linguine in an airtight container in the refrigerator for up to 3 days. Ensure the container is sealed properly to maintain freshness.
- Reheating: To reheat, add a splash of vegetable stock or water to prevent the pasta from drying out. Reheat on the stovetop over low heat, stirring gently until warm. Alternatively, use the microwave on medium power, stirring halfway through.
- Additional Tips:
- If you prefer a smoother sauce, blend it with a stick blender before adding the pasta.
- Adjust the seasoning to your preference; taste the sauce before serving and add more salt or pepper if needed.
- For a gluten-free version, use gluten-free pasta.
- Experiment with different herbs like fresh basil or thyme for added flavor.
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