Pumpkin Pasta with Soyrizo
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.
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.
Nutrition is an estimate and does not include optional ingredients.
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Serving: 338g | Calories: 365kcal | Carbohydrates: 61g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 645mg | Potassium: 513mg | Fiber: 9g | Sugar: 8g | Vitamin A: 17033IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 3mg