01 -
Get your pasta cooking according to the package directions. The beauty of this recipe is that you can make the entire sauce while your pasta bubbles away!
02 -
If you're using walnuts, chop them into small pieces and toss them into a dry skillet over medium-low heat. Give the pan a shake every couple of minutes and let them toast until they smell amazing and turn golden - then set aside.
03 -
Heat your olive oil in a large pan over medium heat. Add the minced garlic and let it sizzle for about 1-2 minutes until it's fragrant and lightly golden. Stir in the tomato paste and cook for another minute or two, being careful not to let the garlic burn.
04 -
Pour in the pumpkin puree, plant milk, and vegetable stock. Season generously with salt, pepper, and just a pinch of nutmeg for warmth. Whisk everything together until smooth and let it simmer on low heat for 3-5 minutes until it thickens slightly.
05 -
If you're using spinach, toss it into the sauce about 2 minutes before serving and let it wilt down into the creamy mixture.
06 -
Drain your perfectly cooked pasta and add it directly to the pan with the sauce. Toss everything together for about a minute so the pasta gets nicely coated. Serve immediately topped with those toasted walnuts and a generous sprinkle of vegan parmesan or nutritional yeast.