October 18, 2022
Pumpkin Miso Pasta
A true match made in heaven, miso paste and pumpkin puree create a simple yet sophisticated pasta that checks all the boxes – savory, salty, and sweet. Finishing the dish with a splash of champagne vinegar and homemade pumpkin seed breadcrumbs adds just the right amount of acidity and texture to really bring everything together!
pumpkin miso pasta
Are you team sweet or savory pumpkin recipes? Cleary, I’m team savory. Don’t get me wrong, I love me a good pumpkin dessert, but in my opinion, savory pumpkin dishes are severely underrated. This pumpkin miso pasta is simple, yet balanced and full of flavor! It checks all the boxes for the perfect cozy, fall meal.
Grab a drink and let’s make it!
what goes in pumpkin miso pasta?
Pumpkin and miso (obviously), some pantry and fridge staples, and fresh herbs are all it takes to make this deliciously rich dish! Here’s what you’ll need:
for the breadcrumb topping:
- Panko breadcrumbs
- Pumpkin seeds
- Seasonings: nutritional yeast, salt, pepper, and red pepper flakes
for the pasta:
- Pasta noodles of choice: I used this trumpet pasta, but feel free to use whatever you have on hand or your favorite!
- Vegan butter
- Garlic: I’ve made this recipe with both fresh garlic and roasted, and while I slightly prefer roasted garlic, fresh is good too! Especially if you’re in a time crunch.
- Pure pumpkin puree: NOT pumpkin pie filling
- Miso paste
- Nutritional yeast
- Vegetable bouillon paste: I like to use Better Than Bouillon vegetable base.
- Champagne vinegar
- Fresh herbs: oregano and rosemary
how to make pumpkin miso pasta
All you need is a handful of ingredients and about 30 minutes to make this dish! Here’s how:
1. make the breadcrumb topping:
Place the panko breadcrumbs, pumpkin seeds, nutritional yeast, salt, and red pepper flakes in a food processor and pulse until a crumb forms. Heat some oil in a non-stick skillet over medium heat. Once the oil is hot, add the breadcrumbs and cook over medium heat, stirring frequently until the breadcrumb mixture begins to turn golden-brown and crispy. Remove from the heat and set aside.
2. cook the pasta:
Meanwhile, cook the pasta 1 to 2 minutes less than the package directions. Reserve one cup of the starchy cooking water, drain, and set aside.
3. time to make the pumpkin miso sauce!
Place some butter in a non-stick sauté pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant. Stir in the pumpkin puree, reserved pasta water, miso paste, nutritional yeast, and bouillon paste. Continue to cook, stirring often, until the sauce is smooth and rid of any clumps. Taste and adjust seasonings, adding salt and pepper if necessary. Add a splash of the champagne vinegar and continue to cook for another 2 to 3 minutes.
4. Toss:
Fold in the pasta noodles and toss to coat.
5. serve and enjoy!
Serve immediately with a generous portion of the breadcrumbs and garnish with fresh oregano and rosemary. ENJOY!
tools you need
more savory pumpkin recipes to try
- Pumpkin Beer Cheese Soup
- Pumpkin Ricotta Rolled Lasagna
- Pumpkin Arancini
- Chorizo and Pumpkin Chili
- Pumpkin Alfredo
savory pumpkin recipes > sweet pumpkin recipes
I hope ya’ll love this Pumpkin Miso Pasta as much as I do! If you give this recipe a try, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
xo!
- • ½ cup panko breadcrumbs
- • ½ cup raw pumpkin seeds
- • 2 tablespoons nutritional yeast
- • ½ teaspoon kosher salt
- • ½ teaspoon red pepper flakes
- • 2 tablespoons avocado oil
- • 12 ounces pasta noodles of choice
- • 2 tablespoons vegan butter
- • 10 cloves fresh minced garlic, or 1 head of roasted garlic
- • 1 cup pure pumpkin puree, NOT pumpkin pie filling
- • ¼ cup miso paste
- • 2 tablespoons nutritional yeast
- • 1 teaspoon vegetable bouillon paste
- • Kosher salt, to taste
- • Fresh cracked black pepper, to taste
- • 1 tablespoon champagne vinegar
- • Fresh oregano and rosemary, for garnish
- Place the breadcrumbs, pumpkin seeds, nutritional yeast, salt, and red pepper flakes in a food processor and pulse until a crumb forms. Heat the avocado oil in a non-stick skillet over medium heat. Once the oil is hot, add the breadcrumbs and cook over medium heat, stirring frequently until the breadcrumb mixture begins to turn golden-brown and crispy, 5 to 7 minutes. Remove from the heat and set aside.
- Meanwhile, cook the pasta 1 to 2 minutes less than the package directions. Reserve one cup of the starchy cooking water, drain, and set aside.
- Place the butter in a non-stick sauté pan over medium heat. Once the butter is melted, add the garlic and cook until fragrant, 1 to 2 minutes.
- Next, stir in the pumpkin puree, reserved pasta water, miso paste, nutritional yeast, and bouillon paste. Continue to cook, stirring often, until the sauce is smooth and rid of any clumps. Taste and adjust seasonings, adding salt and pepper if necessary. Add a splash of the champagne vinegar and continue to cook for another 2 to 3 minutes. Fold in the pasta noodles and toss to coat.
- Serve immediately with a generous portion of the breadcrumbs and garnish with fresh oregano and rosemary. ENJOY!
