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Celebrate fall with pumpkin pasta with soyrizo. This slightly spicy take on a fall staple is super delicious and made with minimal ingredients. Ready to eat in just 30 minutes.
Pumpkin pasta is everything
If you haven’t caught on by now, I absolutely love pumpkin-flavored food. From smoothies and lattes to pumpkin soup, and pumpkin risotto… I dig it all. This delicious pumpkin pasta with soyrizo is another great vegan pumpkin recipe made by yours truly.
I’d love to hear about your favorite pumpkin meals… I’m always looking for new ways to incorporate it into my recipes!
Soyrizo packs a punch
If you’ve never had chorizo or soyrizo before, let me be the first to introduce you! Soyrizo is a pre-made soy-based sort of spicy Mexican mock meat. It is primarily seasoned with different kinds of chiles. Every brand tastes a little different due to the spice variations, but they’re all delicious IMO.
If you live outside of the southwest or Mexico and aren’t sure where to find soyrizo, you should be able to find it in most Whole Foods and Trader Joes. I believe Trader Joes’s soyrizo is near the hummus. At Whole Foods, you can find it near the refrigerated vegan mayo and seitan slices. The brand I went with for this recipe is El Burrito which I found at Sprouts.
If you’re a soyrizo fan like me, you should definitely check out my breakfast potatoes with soyrizo or tell me your favorite way to eat soyrizo in the comments! Part of me wants to make a cheddar soyrizo scone but I’m not sure if that’s crazy talk.
What ingredients are in pumpkin pasta with soyrizo?
Pumpkin pasta with soyrizo requires mostly pantry ingredients, so hopefully, you’ll only need to buy 1-2 ingredients to make this delicious vegan pasta dish. To start, you’ll need some penne pasta, extra virgin olive oil, vegetable broth, nutritional yeast, canned pumpkin, and chili flakes. For the produce, you’ll need some garlic cloves and a yellow onion. Lastly, you’ll need a tube of soyrizo and some salt and pepper.
How do you make pumpkin pasta with soyrizo?
To make pumpkin pasta with soyrizo you’ll need a few kitchen tools like two medium-sized pots, a small non-stick skillet, a knife, a cutting board, measuring cups and spoons, a strainer, a silicone spatula, and a blender or immersion blender.
Start off by chopping half of a yellow onion and mincing two garlic cloves. Add them to a medium-sized pot with extra virgin olive oil and sauté until translucent – about five minutes. Next, add the chili flakes and continue cooking for two to three more minutes.
Then, you’ll add the rest of the ingredients to make the pumpkin pasta sauce – the canned pumpkin, nutritional yeast, and vegetable broth. Use a silicone spatula to stir the ingredients until combined. Let the sauce simmer for 15 minutes and return occasionally to stir.
While the pumpkin sauce simmers, cook the pasta according to package directions in salted water. Then, add half of the tube of soyrizo to a non-stick pan and cook until browned on each side.
Return to the sauce. Add the sauce to a blender and run until the sauce is smooth and creamy. Taste the sauce, and add salt and pepper to taste. Lastly, pour the sauce over the cooked pasta and serve on a plate with dollops of soyrizo. Optionally top with cilantro, parsley, salt and / or pepper and serve!
Substitution ideas and more
Pumpkin pasta with soyrizo is highly adaptable. Here are some ideas I have to spice things up.
Make it spicy: Pumpkin pasta with soyrizo is a very mild dish. To heat things up, add some cayenne pepper and more chili flakes prior to adding the broth, nutritional yeast, and pumpkin.
More cheese please: To make this pumpkin pasta more cheesy, simply double the amount of nutritional yeast. Alternatively, you can add a cup of vegan cheddar to the sauce for all that nice cheesy goodness.
Use sweet potatoes or butternut squash: Not a pumpkin fan? I’m surprised you’ve made it this far. If you like sweet potatoes or butternut squash, try substituting it in place of pumpkin. Use 2 cups of peeled and chopped sweet potatoes or squash. Then, blend together after the potatoes or squash are cooked through.
Try a different meat: If you can’t find soyrizo, this recipe would taste amazing with Beyond hot Italian sausages, Tofurky sausages, or Field Roast sausages. Simply prepare them according to package directions, cut into small pieces, and toss them in at the end.
Use a different pasta shape: Tired of penne? I get it. Try cavatappi, rigatoni, shells, or macaroni elbows instead.
Liked this recipe?
If you’re looking for more fall-inspired recipes, you should check out some of my other ideas!
- Butternut squash orzo bake
- Pumpkin sage lentil soup
- Vegan Cajun gumbo
- Fall harvest quinoa bowl
- Wild rice soup with jackfruit
- Cheese and onion cornish pasties
Recipe jam
In this segment, I suggest a song for you to listen to while you make pumpkin pasta with soyrizo! You can even stream it right here in your browser. Today’s recipe jam is She Gets Down On Her Knees by Yoko Ono (remixed by Penguin Prison) .
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!
Pumpkin Pasta with Soyrizo
Equipment
- knife
- cutting board
- measuring cup and spoons
- two medium-sized pots
- small-sized non-stick skillet
- immersion blender or regular blender
- silicone spatula
- strainer
Ingredients
- ½ Tbsp extra virgin olive oil
- ½ yellow onion, chopped
- 2 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 ½ cups vegetable broth
- 1 15 oz can pumpkin puree
- 3 Tbsp nutritional yeast
- 8 oz penne pasta
- ½ tube soyrizo
- salt and pepper to taste
- fresh parsley or cilantro for garnish, (optional)
Instructions
- Add oil to medium-sized pot with chopped onion and minced garlic. Sauté until onions are translucent – about 5 minutes. Then add chili flakes and cook for 2 more minutes.
- Add broth, pumpkin, and nutritional yeast. Stir with silicone spatula or wooden spoon and simmer for 15 minutes returning occasionally to stir.
- Meanwhile, cook pasta in salted water according to package directions. Drain and set aside.
- Add soyrizo to a non-stick skillet and brown for a few minutes on each side.
- Return to the sauce and blend with an immersion blender or a bender until smooth and creamy.
- Add the cooked pasta to the sauce and stir to combine. Add salt & pepper to taste. Then serve with soyrizo dollops and top with optional fresh parsley or cilantro.