I do a can of pumpkin puree, a can of coconut milk, add salt, garlic powder, onion powder sage, nutritional yeast, I like lots of black pepper as well. Very low effort!
Etheria_system
Do them with roast cubes of squash and then a butter, garlic and fried sage leaf sauce.
chi2ny56
I’d do a vegan pesto to stick with the theme of Halloween colors!
aadditional_ungulate
I would put it in a chicken (or chickpea) noodle soup so the little ghosts can float around.
I made a [pumpkin carbonara ](https://francialexa.de/vegane-rezepte/vegane-kuerbis-carbonara/)and garnished it with chili oil and parsley. I can really recommend! All in all it was thick but I didn’t mind. Sort of like lasagna/mac’n’cheese in terms of liquid-saturation.
The pasta itself also had a nice flavor from the colorings (I usually don’t eat tricolore pasta, so that was nice to find out).
themusicalforest
whatever you do, adding mushroom skulls would look great !
sloppylobster92
We did this with Japanese curried applesauce! Apples cooked down with a little white wine and then add squares of Japanese curry. You could pair with vegan nuggets if you want
Party-Werewolf-4888
Definitely pumpkin & sage!!
reddypow
I just ate this and I made a vegan mac n cheese with it with the smoked gouda slices and shredded mozz
Glass-Bead-Gamer
I think shorter pastas like this (penne, fusilli etc) go well with thick sauces as they scoop up the sauces well, whereas long thin pastas are better with oil based dishes (Spaghetti aglio e elio, carbona)
24 Comments
Do it. You can thin it out with broth if it’s too thick.
I haven’t tried this recipe, but it sounds good and it’s what I’d try if I were in your shoes: [https://schoolnightvegan.com/home/vegan-pumpkin-mac-and-cheese/](https://schoolnightvegan.com/home/vegan-pumpkin-mac-and-cheese/)
I do a can of pumpkin puree, a can of coconut milk, add salt, garlic powder, onion powder sage, nutritional yeast, I like lots of black pepper as well. Very low effort!
Do them with roast cubes of squash and then a butter, garlic and fried sage leaf sauce.
I’d do a vegan pesto to stick with the theme of Halloween colors!
I would put it in a chicken (or chickpea) noodle soup so the little ghosts can float around.
I recently made [this](https://playswellwithbutter.com/vegan-pumpkin-mac-and-cheese/) (just used different pasta than what is in the recipe) and it is now a fall staple for me.
I think these work better in soup personally! But whatever you put on them, just know they fall apart D’:
Arrabbiata
Can also make them into cold pasta salad with colorful veggies 😀
Ketchup looks like blood the most and isn’t thick.
Actually now I’m thinking of it, I think this pasta is made to be eaten with ketchup.
Butternut squash sounds perfect for this! If a full squash is hard for you to cook you can get frozen pieces in the frozen veggie section
We’re having those tonight! Last week I made a butternut squash tomato sauce and it would work well with these noodles.
How is it not red pasta sauce? It’s red like blood for Halloween. Yay!
Blood sauce,
Cheese Wiz
Pumpkin soup! With some fresh bread on the side 😋
Nora’s pumpkin pasta sauce
omg! I bought the [same pasta with different packaging](https://images.openfoodfacts.org/images/products/406/146/270/6189/front_de.4.full.jpg) at Aldi in Germany recently!
I made a [pumpkin carbonara ](https://francialexa.de/vegane-rezepte/vegane-kuerbis-carbonara/)and garnished it with chili oil and parsley. I can really recommend! All in all it was thick but I didn’t mind. Sort of like lasagna/mac’n’cheese in terms of liquid-saturation.
The pasta itself also had a nice flavor from the colorings (I usually don’t eat tricolore pasta, so that was nice to find out).
whatever you do, adding mushroom skulls would look great !
We did this with Japanese curried applesauce! Apples cooked down with a little white wine and then add squares of Japanese curry. You could pair with vegan nuggets if you want
Definitely pumpkin & sage!!
I just ate this and I made a vegan mac n cheese with it with the smoked gouda slices and shredded mozz
I think shorter pastas like this (penne, fusilli etc) go well with thick sauces as they scoop up the sauces well, whereas long thin pastas are better with oil based dishes (Spaghetti aglio e elio, carbona)