Vegan Beer Pumpkin Pasta Sauce

27 May

What’s a girl to do when there’s little time to prepare dinner, but a healthy meal is the main desire? Oh, and there’s next to nothing in the fridge? Break out the canned pumpkin and some pasta to make a tasty sauce! And this one has beer in it (yeah, beer can be part of a balanced diet!)

Vegan Beer Pumpkin Pasta Sauce |

With a few pantry staples, a bottle of local beer, and some whole wheat pasta, you’ll have dinner on the table in 20 minutes flat. And the leftovers taste great!

Vegan Beer Pumpkin Pasta Sauce
Serves 4

  • 1 tbsp olive oil or garlic-infused oil
  • 1 small onion, diced
  • 1 15oz can pumpkin puree
  • 1/2 C nondairy milk
  • 1/2 bottle (3/4 C) amber beer
  • 1/2 tbsp sea salt
  • 1/2 tbsp black pepper
  • 1/4 tsp nutmeg
  • 1/2 tsp chili pepper flakes
  • 1/2 tbsp oregano
  • 1/4 tbsp dried thyme
  • 8 oz small pasta – any kind with grooves to trap the sauce
  • cubed avocado, for topping

Heat oil in a medium sauce pot. Saute onion until translucent, 5-7 minutes.

Add the pumpkin puree and cook 30 seconds. Stir in the milk and beer. Then stir in the spices and herbs. Cook uncovered over medium heat to cook off the alcohol, 8-10 minutes. It should bubble a little, but not boil.

In the meantime, bring a pot of salted water to a boil. Cook pasta according to package directions.

Taste the sauce and add any salt if necessary. If you like it more liquidy, add 1/4 cup of the hot pasta water before draining.

Drain pasta and spoon into bowls. Top with spoonfuls of pumpkin sauce. Crack some extra black pepper on top, and even add sliced avocado if you like!

Vegan Beer Pumpkin Pasta Sauce |


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