If you’re looking for a new go to gluten free and vegan pasta recipe, this pumpkin chili with pasta recipe is the new dinner recipe for you!
Why Pumpkin Makes Good Chili
Adding pumpkin to your chili not only has some great health benefits, but it also makes for a thicker and creamer chili. Not to mention it also adds a deep and almost earthy flavor to the chili! It is one of my favorite ways to make vegan and gluten free chili!
Health Benefits of Pumpkin
Pumpkin is pretty nutritious in that it is packed with vitamin A along with other vitamins that can boost your immunity.
You can read more about the health benefits of pumpkin here.
Jump to Recipe
How to Make Pumpkin Chili with Pasta
Making pumpkin chili with pasta is fairly simple and it makes for a yummy weeknight dinner! Here is how to make it:
Ingredients:
- 1 Tbsp olive oil
- 1 Garlic clove, minced
- 1 Cup pumpkin puree
- Pinch of pumpkin pie spice
- 5 Tbsp nutritional yeast
- 1 Tsp onion powder
- Salt and pepper to taste
- 1/4 Cup almond milk
- 1/4 Cup vegetable broth
- Optional : 1 Tbsp cornstarch
- 1 Box pasta, cooked according to package directions
- Walnuts as a topping
Directions:
- Heat the olive oil in a saucepan over medium heat. Add the garlic and coo until fragrant, around 1 minute.
- Add the pumpkin puree and sautee until it darkens in color, around 3 minutes.
- Add the pumpkin pie spice, nutritional yeast, onion powder and salt and pepper and stir to combine.
- Incorporate the almond milk and vegetable broth and cook until reduced, around 3 minutes.
- Incorporate the cooked pasta and too to combine, Cook for 2 more minutes and serve.
Notes:
If you want your sauce to be thicker, add 1 tbsp cornstarch and cook until thickened.
& there you have it. A five step pumpkin chili recipe!
Pumpkin Chili with Pasta
Ingredients
- 1 tbsp olive oil
- 1 Garlic clove, minced
- 1 c pumpkin puree
- pinch pumpkin pie spice
- 5 tbsp nutritional yeast
- 1 tsp onion powder
- 1/4 c almond milk
- 1/4 c vegetable broth
- 1 box pasta, cooked according to package directions
- Optional : 1 Tbsp cornstarch
- Walnuts as a topping
- Salt and pepper to taste
Instructions
- Heat the olive oil in a saucepan over medium heat. Add the garlic and coo until fragrant, around 1 minute.
- Add the pumpkin puree and sauté until it darkens in color, around 3 minutes.
- Add the pumpkin pie spice, nutritional yeast, onion powder and salt and pepper and stir to combine.
- Incorporate the almond milk and vegetable broth and cook until reduced, around 3 minutes.
- Incorporate the cooked pasta and too to combine, Cook for 2 more minutes and serve.
Notes
If you loved this recipe, I think you’ll love these too!
Gluten Free Vegan Peanut Butter Chocolate Chip Overnight Oats
Gluten Free and Vegan Wild Rice with Mushrooms Skillet Dinner
Quinoa Stuffed Roasted Zucchini Weeknight Dinner Recipe
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